Take off from old recipe from NYT. Fry three bacon slices in 12″ cast iron skillet and remove. Saute thinly sliced shallots and chopped garlic in a small skillet with olive oil, just enough to moisten. Add some Finessence. Line the cavity of the fish with whole sage leaves then stuff with the shallot and garlic mixture.
Add butter to the pan, chopped sage and lemon juice to make a sauce. Wine? maybe, don’t remember. Top the trout with the crumbled bacon and sauce on the serving plate.
Kathy says this is the best ever! – the taste of the trout comes through. Even though they were bone-in, the skin was easy to remove and the meat from the upper half come off easy, then the bones and spine came off in one piece.
Herbed Green Beans was the usual, with basil and other herbs this time.
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