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1.
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Blanch bacon, by placing in saucepan and covering with cool water.
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Add in 1 tsp.
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salt, bring to boil and drain.
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Pat dry on paper towel.
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2.
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Heat extra virgin olive oil in medium skillet.
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Add in bacon and cook over medium heat till crisp, about 10 min.
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Drain bacon, reserving oil, and set aside.
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3.
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Mix bacon oil with vinegar in small saucepan.
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Stir in pine nuts.
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Place spinach in large bowl.
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4.
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Preheat oven to 450 degrees.
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Line jellyroll pan or possibly similar baking sheet large sufficient to hold all trout with foil.
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5.
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Season inside of fish with salt and pepper.
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Season skin with salt.
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Heat 1 Tbsp.
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canola oil in heavy nonstick skillet large sufficient to hold one trout.
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Add in trout and sear over high heat a couple of min, till just starting to brown around edges.
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Place on baking sheet.
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Repeat with remaining trout, adding oil as needed.
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6.
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Place baking sheet in oven and cook about 6 min, till fish is just cooked at the thickest part.
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7.
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While trout is cooking, bring dressing just to a simmer.
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Pour half dressing over spinach, add in bacon and toss.
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Season with salt and pepper.
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8.
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When trout are done, place skin side down, on 4 hot dinner plates.
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Drizzle with remaining dressing, top each portion with spinach salad and serve.
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Time required: 1 1/4 hrs
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Original Title: BROOK TROUT WITH BACON-SPINACH SALAD IN BACON BALSAMIC VINAIGRETTE
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In This Article But That Bacon to Bring Home A Buyer's Guide Recipe: Brook Trout With Bacon-Spinach Salad in Bacon-Balsamic Vinaigrette Recipe: Bacon-Baked Clams Recipe: Bacon-Potato Cake
