Bacon Wrapped Trout Stuffed With Balsamic Onion Compote I Recipe

• 3/4 c. Balsamic vinegar
• 1 1/2 c. Water
• 2 lrg Onions, sliced thin (about 4 c.)
• 1/3 c. Sugar
• 4 tsp Minced fresh rosemary leaves plus 12 sprigs
• 2 c. Low-salt chicken broth
• 1 c. Heavy cream Six, (10-oz) trout, cleaned, leaving heads and tails intact
• 24 slc Bacon, (about 1 1/2 pounds)
• 1 Tbsp. Extra virgin olive oil

1. In a heavy saucepan boil vinegar, water, onions, sugar, and 2 tsp.
2. minced rosemary, stirring occasionally, 7 min, or possibly till onions are slightly softened.
3. Remove pan from heat and let stand 15 min.
4. In a coarse sieve set over another saucepan drain onions, reserving cooking liquid.
5. Transfer onion compote to a bowl and cold.
6. Boil reserved cooking liquid with remaining 2 tsp.
7. minced rosemary till reduced to about 3/4 c.. Add in broth and boil liquid till reduced to about 1 1/2 c.. Stir in cream and boil sauce till reduced to about 2 c.. Reserve sauce in pan.
8. Preheat oven to 450F.
9. and lightly oil a large shallow baking pan.
10. Rinse trout under cool water and pat dry inside and out.
11. Fill cavity of each trout with onion compote and season with salt and pepper.
12. Wrap 4 slices bacon around middle of each trout, overlapping them slightly and leaving head and tail exposed.
13. In a 12-inch heavy skillet heat oil over moderately high heat till warm but not smoking and brown trout, 2 at a time, till bacon is completely browned, about 5 min, pouring off excess fat between batches and transferring trout as browned with a long spatula to oiled pan.
14. Top each trout with 2 rosemary sprigs and bake in middle of oven 15 to 20 min, or possibly till cooked through.
15. Pour off remaining fat from skillet and deglaze skillet with reserved sauce over moderate heat, scraping up any brown bits.
16. Strain sauce through a fine sieve into saucepan.
17. Season sauce with salt and pepper and keep hot.
18. Divide sauce among 6 plates and top with trout.
19. Serves 6.

balsamic vinegar, water, onions, sugar, fresh rosemary, lowsalt, heavy cream, bacon, extra virgin olive oil

Taken from cookeatshare.com/recipes/bacon-wrapped-trout-stuffed-with-balsamic-onion-compote-i-73430 (may not work)