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Categories:Viewed: 34 - Published at: 7 years ago
Ingredients
- 2 8-to-10 ounce trout, boned
- 1 teaspoon coarsely cracked black peppercorns
- 3 thick-cut bacon slices, cut into 1/2-inch pieces
- 2 cups coarsely shredded red cabbage (about 6 ounces)
- 2 green onions, thinly sliced
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried
- 1/3 cup dry white wine
Method
- Open both trout and arrange, skin side down, on work surface.
- Sprinkle trout with salt, then peppercorns; press peppercorns to adhere.
- Cook bacon in heavy large skillet over medium-high heat until brown and crisp.
- Using slotted spoon, transfer bacon to paper towels and drain.
- Add trout, skin side up, to drippings in skillet.
- Saute until brown, about 3 minutes.
- Using large spatula, turn trout over.
- Saute until cooked through, about 4 minutes longer.
- Transfer trout, skin side down, to plates.
- Add cabbage, onions and thyme to same skillet.
- Saute until cabbage wilts, about 3 minutes.
- Add wine and bacon and simmer until cabbage is just tender, about 4 minutes.
- Season with salt and pepper.
- Spoon cabbage mixture alongside trout and serve.
