Lake Trout with Fingerling Potatoes and Bacon

1. 1

   In a large saucepan of boiling salted water, cook the potatoes until tender, about 15 minutes.

2. 2

   Drain.

3. 3

   In a medium skillet, cook the bacon over moderate heat until crisp, about 4 minutes.

4. 4

   Drain on paper towels and wipe out the pan.

5. 5

   Melt 1 tablespoon of the butter in the skillet, add the leeks and cook over low heat, stirring, until softened, about 6 minutes.

6. 6

   Season with salt and pepper.

7. 7

   Heat a 12-inch cast-iron skillet.

8. 8

   Season the trout fillets with salt and pepper.

9. 9

   Heat the oil in the skillet.

10. 10

    Add the trout and cook over high heat until browned on the bottom, about 3 minutes.

11. 11

    Turn the trout.

12. 12

    Add the wine, potatoes, leeks and the remaining 3 tablespoons of butter.

13. 13

    Simmer over low heat until the trout is barely done, about 4 minutes.

14. 14

    Transfer the fish to warmed, shallow bowls.

15. 15

    Simmer the vegetables until the wine taste mellows, about 4 minutes.

16. 16

    Add the bacon and thyme and season with salt and pepper.

17. 17

    Spoon the vegetables and sauce around the trout and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.