Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 sm Trout, (6-8 oz each)
2 Rashers streaky bacon
1 tb (heaped) coarse oatmeal
2 oz Unsalted or clarified butter
1 Lemon
A little plain flour

Rub the skins of the cleaned and dried trout very
gently with a good grinding of pepper - this makes the
rich skin deliciously piquant when crisply fried -
then dust lightly with flour and salt. Warm a frying
pan large enough to take the two fish. Toast the
oatmeal in it, or, for a richer dish, fry it. Remove
and reserve. Cut the bacon into snippets; fry gently
until the fat runs, then increase heat to crisp the
bacon a little. Remove and keep hot. Dice the butter
and add 1-1/2 oz of it to the pan. When the butter
foam dies down add the fish. Press them down lightly
to ensure they lie very flat, touching the pan base
everywhere. After 4-5 minutes steady cooking in the
bubbling butter, the skin on the underside of the fish
should be crisp and golden brown. Turn them carefully
and fry on the second side in the same way. Put the
cooked fish on to warmed plates, scatter the bacon and
oatmeal over them and keep hot.

Wipe out the pan with kitchen paper. Melt the
remaining butter and cook to a rich shade of gold.
Quickly add generous 1 teaspoon lemon juice and a
little salt and pepper. Swirl to mix well, pour over
the trout and serve immediately with wedges of lemon.

Source: Philippa Davenport in "Country Living"
(British), June 1987. Typed for you by Karen Mintzias

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