Carriage Inn

Eureka Springs, Arkansas

Specialty Recipe

Pan-Fried Trout with Bacon and Onion

Ingredients

4 bacon slices

5 Tablespoons butter

Two 8- to 10-ounce whole trout

All purpose flour

1 cup thinly sliced green onions

2 Tablespoons fresh lemon juice

4 teaspoons drained capers

2 teaspoons chopped fresh tarragon

Cook bacon in large iron 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 flesh side of fish with flour; shake off excess. Add fish, flesh side down to skillet. Cook 2 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes. Transfer fish to 2 plates. Pour off drippings from skillet; wipe skillet clean. Melt 4 tablespoons butter in same skillet over medium heat. Add all but 2 tablespoons onions; saute 3 minutes. Stir in bacon, lemon juice, capers, and tarragon. Season sauce with salt and pepper. Pour sauce over fish. Sprinkle fish with 2 tablespoons green onions.

Serves: 2

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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