Categories: Fish/sea 
      Yield: 2 servings 
  
      2 sm Trout, (6-8 oz each)                2 oz Unsalted or clarified butter 
      2    Rashers streaky bacon               1    Lemon 
      1 tb (heaped) coarse oatmeal                  A little plain flour 
  
  Rub the skins of the cleaned and dried trout very gently with a good 
  grinding of pepper - this makes the rich skin deliciously piquant when 
  crisply fried - then dust lightly with flour and salt.  Warm a frying pan 
  large enough to take the two fish.  Toast the oatmeal in it, or, for a 
  richer dish, fry it.  Remove and reserve.  Cut the bacon into snippets; fry 
  gently until the fat runs, then increase heat to crisp the bacon a little. 
  Remove and keep hot.  Dice the butter and add 1-1/2 oz of it to the pan. 
  When the butter foam dies down add the fish.  Press them down lightly to 
  ensure they lie very flat, touching the pan base everywhere. After 4-5 
  minutes steady cooking in the bubbling butter, the skin on the underside of 
  the fish should be crisp and golden brown.  Turn them carefully and fry on 
  the second side in the same way.  Put the cooked fish on to warmed plates, 
  scatter the bacon and oatmeal over them and keep hot. 
   
  Wipe out the pan with kitchen paper.  Melt the remaining butter and cook to 
  a rich shade of gold.  Quickly add generous 1 teaspoon lemon juice and a 
  little salt and pepper.  Swirl to mix well, pour over the trout and serve 
  immediately with wedges of lemon. 
   
  Source: Philippa Davenport in "Country Living" (British), June 1987. Typed 
  for you by Karen Mintzias