Trout With Bacon and Vinegar Sauce

Trout is the most popular freshwater fish in Greece. Nice served with rice and spinach (Spanakorizo).

• Ready In: 25 mins
• Serves: 2

Ingredients

• 2  medium trout, cleaned and heads removed
•  salt and pepper
• 6  slices bacon
• 3  tablespoons butter
• 1⁄2 cup beef broth
• 2  tablespoons red wine vinegar

Directions

1. Preheat broiler. Set top rack about 6 inches from element.
2. Salt and pepper the cavities of the trout. Wrap trout completely in bacon slices.
3. Butter (using 1 tbs. butter) an oven proof large skillet (or a baking dish that can be used on stove top) and place trout in pan or dish.
4. Broil for 8 minutes. Turn fish over and broil an additional 5 minutes.
5. Remove the fish and unwrap bacon slices. Chop about a tablespoon of the crispiest pieces of bacon.
6. Deglaze the pan with the broth and vinegar.
7. Add the bacon bits and reduce sauce over high heat about 2 minutes. Turn down heat and whisk in 2 tbs. butter.
8. Remove backbones from fish. Place one trout on each dinner plate. Pour sauce over fillets.