BACON-WRAPPED TROUT
STUFFED WITH CRAWFISH

Stuffing

1 tablespoon butter

3/4 cup diced onion

3/4 cup diced celery

1/2 cup diced red bell pepper

1/2 teaspoon minced garlic

1/2 pound crawfish, cleaned

Salt and pepper to taste

1/4 cup white wine

1/2 cup (1 stick) butter

Trout

8 8-ounce fillets trout, skinned

12 ounces thinly sliced smoked slab bacon

Salt and pepper to taste

Preheat the oven to 350°.

For the stuffing, in a large saucepan melt the butter over medium heat. Sauté the onions, celery, peppers, and garlic until soft. Stir in the crawfish and cook until just done, about 5 minutes. Season with salt and pepper. Deglaze pan with wine, add butter, and cool mixture.

For the trout, lay the fillet on a cutting board and slice down the back toward the belly, then stuff with the crawfish mixture. Season with salt and pepper. Lay out the bacon strips side by side on a piece of parchment paper with the sides overlapping. Wrap the trout in the bacon. Sear both sides of the trout in a hot pan over high heat. Transfer to a baking dish and cook in the oven for about 5 to 7 minutes.

Makes 8 servings.