INGREDIENTS

INSTRUCTIONS

In a heavy saucepan boil vinegar, water, onions, sugar, and 2
teaspoons chopped rosemary, stirring occasionally, 7 minutes, or
until onions are slightly softened. Remove pan from heat and let
stand 15 minutes. In a coarse sieve set over another saucepan drain
onions, reserving cooking liquid. Transfer onion compote to a bowl
and cool.
Boil reserved cooking liquid with remaining 2 teaspoons chopped
rosemary until reduced to about 3/4 cup. Add broth and boil liquid
until reduced to about 1 1/2 cups. Stir in cream and boil sauce until
reduced to about 2 cups. Reserve sauce in pan.
Preheat oven to 450F. and lightly oil a large shallow baking pan.
Rinse trout under cold water and pat dry inside and out. Fill cavity
of each trout with onion compote and season with salt and pepper.
Wrap 4 slices bacon around middle of each trout, overlapping them
slightly and leaving head and tail exposed.
In a 12-inch heavy skillet heat oil over moderately high heat until
hot but not smoking and brown trout, 2 at a time, until bacon is
completely browned, about 5 minutes, pouring off excess fat between
batches and transferring trout as browned with a long spatula to
oiled pan. Top each trout with 2 rosemary sprigs and bake in middle
of oven 15 to 20 minutes, or until cooked through.
Pour off remaining fat from skillet and deglaze skillet with reserved
sauce over moderate heat, scraping up any brown bits. Strain sauce
through a fine sieve into saucepan. Season sauce with salt and pepper
and keep warm.
Divide sauce among 6 plates and top with trout.
Serves 6.
Gourmet March 1995
Converted by MC_Buster.
Per serving: 2244 Calories (kcal); 182g Total Fat; (68% calories from
fat); 76g Protein; 108g Carbohydrate; 455mg Cholesterol; 2614mg
Sodium Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 3 1/2
Vegetable; 1 Fruit; 31 Fat; 4 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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