INGREDIENTS

INSTRUCTIONS

In a large heavy skillet cook 8 of the bacon slices over moderate
heat, turning them occasionally, until 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 minced sage. In the skillet
cook the remaining 16 bacon slices in 2 batches until the bacon just
becomes translucent 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 cold water and pat
them dry inside and out. Sprinkle the cavity of each trout with one
eighth of the crumbled bacon mixture 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 until it is hot, add the
oil, and heat it until it is hot but not smoking. In the oil fry the
trout, not touching each other, in batches for 3 minutes on each
sides, or until they are just firm and the bacon is golden,
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
minutes, or until they just flake and are heated through. Discard the
wooden picks, arrange the trout carefully on a platter, and garnish
them with the sage sprigs and the lemon wedges.
Serves 8.
Gourmet April 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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