Ingredients
- 24 slc Bacon
- 3 Tbsp. Chopped fresh sage leaves or possibly 1 Tbsp., crumbled, plus dry, fresh sage springs for garnish
- 8 x Trout, (about 10 ounces each), cleaned and boned, leaving the headand tail intact
- 2 c. Yellow cornmeal for coating the trout, about
- 1/3 c. Extra virgin olive oil
- Â Â Lemon wedges for garnish
Description
In A Large Heavy Skillet Cook 8 Of The Bacon Slices Over Moderate Heat, Turning Them Occasionally, Till They Are Crisp, Transfer Them To Paper Towels To Drain, And Pour Off The…
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