MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Kennet Fried Trout
 Categories: Fish, British
      Yield: 2 servings

      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
From: Z PEGASUS #2 @1219000
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