Trout with Peppercorn Crust, Bacon and Red Cabbage

1. 1

   Open both trout and arrange, skin side down, on work surface.

2. 2

   Sprinkle trout with salt, then peppercorns; press peppercorns to adhere.

3. 3

   Cook bacon in heavy large skillet over medium-high heat until brown and crisp.

4. 4

   Using slotted spoon, transfer bacon to paper towels and drain.

5. 5

   Add trout, skin side up, to drippings in skillet.

6. 6

   Saute until brown, about 3 minutes.

7. 7

   Using large spatula, turn trout over.

8. 8

   Saute until cooked through, about 4 minutes longer.

9. 9

   Transfer trout, skin side down, to plates.

10. 10

    Add cabbage, onions and thyme to same skillet.

11. 11

    Saute until cabbage wilts, about 3 minutes.

12. 12

    Add wine and bacon and simmer until cabbage is just tender, about 4 minutes.

13. 13

    Season with salt and pepper.

14. 14

    Spoon cabbage mixture alongside trout and serve.

* Per serving · 4 servings · Values may vary.