Serves 2
1/4 c. balsamic vinegar or red wine vinegar
1/2 c. water
1 1/4 c. onion, thinly sliced
1 1/2 T. sugar
1 1/2 t. rosemary
2/3 c. chicken broth (low-salt is best)
1/3 c. cream or original soy milk
1 large trout, cleaned
8 slices bacon
2 t. olive oil
In saucepan boil vinegar, water, onions, sugar, and half of rosemary, stirring occasionally till onions are slightly softened. Remove pan from heat and let stand 15 minuntes.
Drain onions, reserving the liquid . Transfer onion compote to a bowl to cool.
Add broth and remaining rosemary to reserved cooking liquid and boil until reduced to about 1/3 cup. Add cream/soy milk and boil sauce until reduced to about 2/3 cup.
Preheat oven to 450F.
Lightly oil shallow baking pan.
Rinse trout under cold water and pat dry. Fill with onion compote and season with salt and pepper. Wrap 4 slices of bacon around middle of each trout, overlapping them slightly.
In heavy skillet heat oil over moderately high heat until hot but not smoking and brown trout until bacon is completely browned, about 5 minutes. Transfer trout to oiled baking pan.
Top trout with a sprig of fresh rosemary(opt.) and bake in middle of oven for 15-20 minutes or until cooked through. (Trout should flake when pulled with a fork)
Deglaze saucepan with reserved sauce over moderate heat, scraping up any brown bits. Strain sauce through a sieve into saucepan. Season with salt and pepper and keep warm.
Pour sauce onto plates and top with trout.
Notes: This recipe may look a little complicated and detailed but in reality it is quite simple and the results are fantastic for the amount of effort it takes.
