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1
Combine the wine, lemon juice, and shallots in a medium saute pan and bring to a boil.
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2
Cook until reduced in volume by half, 4 to 5 minutes.
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3
Add the heavy cream and thyme and continue to cook until reduced by half, 2 to 3 minutes.
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4
Whisk in the butter, 1 piece at a time, adding each piece before the previous piece has been completely incorporated.
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5
Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking.
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6
Remove from the heat and add the tomatoes, salt and pepper.
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7
Stir to combine.
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8
Keep warm while you prepare the fish.
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9
Preheat the oven to broil.
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10
Pat the trout dry inside and out with paper towels.
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11
Season cavity and outside of fish with salt, pepper, and Essence.
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12
Place 2 sprigs of thyme inside the cavity of each fish.
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13
Wrap each fish with 3 slices of bacon, securing with toothpicks.
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14
Place the prepared fish in a shallow baking dish or roasting pan and broil 5 to 7 inches from the heat until the skin and bacon are crisp, about 5 minutes.
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15
Turn fish carefully using a spatula and continue to cook until crisp on the second side and trout is cooked through, about 5 minutes longer.
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16
Serve fish immediately with the Tomato-Thyme Butter Sauce.
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17
Combine all ingredients thoroughly.
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18
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch.
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19
Published by William and Morrow, 1993.
