- 2
Ingredients
- 2 8-to-10 ounce trout, boned
- 1 teaspoon coarsely cracked black peppercorns
- 3 thick-cut bacon slices, cut into 1/2-inch pieces
- 2 cups coarsely shredded red cabbage (about 6 ounces)
- 2 green onions, thinly sliced
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried
- 1/3 cup dry white wine
Preparation
Step 1
Open both trout and arrange, skin side down, on work surface. Sprinkle trout with salt, then peppercorns; press peppercorns to adhere.
Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Add trout, skin side up, to drippings in skillet. Sauté until brown, about 3 minutes. Using large spatula, turn trout over. Sauté until cooked through, about 4 minutes longer. Transfer trout, skin side down, to plates. Add cabbage, onions and thyme to same skillet. Sauté until cabbage wilts, about 3 minutes. Add wine and bacon and simmer until cabbage is just tender, about 4 minutes. Season with salt and pepper. Spoon cabbage mixture alongside trout and serve.