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Ingredients
- 24 slc Bacon
- 3 Tbsp. Chopped fresh sage leaves or possibly 1 Tbsp., crumbled, plus dry, fresh sage springs for garnish
- 8 x Trout, (about 10 ounces each), cleaned and boned, leaving the headand tail intact
- 2 c. Yellow cornmeal for coating the trout, about
- 1/3 c. Extra virgin olive oil Lemon wedges for garnish
Directions
- In a large heavy skillet cook 8 of the bacon slices over moderate heat, turning them occasionally, till they are crisp, transfer them to paper towels to drain, and pour off the fat. Crumble the cooked bacon into a small bowl and stir in the chopped sage. In the skillet cook the remaining 16 bacon slices in 2 batches till the bacon just becomes translucent/soft and the edges begin to curl, transfer them to paper towels to drain, and pour off the fat.
- Preheat the oven to 375F. Rinse the trout under cool water and pat them dry inside and out. Sprinkle the cavity of each trout with one eighth of the crumbled bacon mix and salt and pepper to taste.
- Wrap 2 of the whole bacon slices around each trout, using wooden picks to secure the bacon and close the cavities. Mound the cornmeal on a sheet of wax paper and roll each trout in it, coating it completely and gently shaking off the excess.
- Heat the skillet over moderately high heat till it is warm, add in the oil, and heat it till it is warm but not smoking. In the oil fry the trout, not touching each other, in batches for 3 min on each sides, or possibly till they are just hard and the bacon is golden brown, transferring them as they are fried with long spatulas to a shallow baking pan. When all the trout has been fried, bake them for 5 min, or possibly till they just flake and are heated through. Throw away the wooden picks, arrange the trout carefully on a platter, and garnish them with the sage sprigs and the lemon wedges.
- Serves 8.
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