A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Trout with Bacon and Onion
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- #4439
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 slices bacon
5 tablespoons butter
2 trout (8- to 10 ounce size), boned
flour for coating*
1 cup peeled and thinly sliced green onions
OR
1 Vidalia sweet onion (optional)
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh dill or parsley or herb of choice
directions
Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain. Crumble bacon.
Pour off all but 3 tablespoons drippings from skillet. Add 1 tablespoon butter and stir to melt. Sprinkle fish with salt and pepper. Coat fish with flour, then shake off excess.
Add fish, flesh side down, to skillet. Cook for 2 minutes. Turn fish over. Cook until golden browned. Place fish on warm plates.
Meanwhile, melt 4 tablespoons butter in a skillet over medium heat. Add all but 2 tablespoons onions and saute 3 minutes. Stir in lemon juice, and dill. Season with salt.
Pour sauce over fish. Sprinkle fish with 2 tablespoons green onions and crumbled bacon.
* Add ground almonds or pecans to the flour for a treat.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
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