PAN FRIED TROUT

Preparation Method :

• Heat the oil in a large frying pan. Add the pine nuts and cook over moderate heat, stirring constantly. When a pale golden brown, remove them with a draining spoon to paper towels.
• Add the diced bacon to the oil and cook until crisp, stirring constantly. Drain with the pine nuts.
• Mix the cornmeal, salt and pepper, and dredge the fish well, patting on the cornmeal. Shake off any excess.
• If necessary, add more oil to the pan - it should come about halfway up the sides of the fish. Re-heat over moderately high heat.
• When hot, add the fish two at a time and fry until golden brown, about 5 minutes. Turn over and reduce the heat slightly if necessary and cook a further 5 minutes. Drain and repeat with the remaining fish.
• Drain almost all the oil from the pan and re-heat the bacon and the nuts very briefly. Add the lime juice and cook a few seconds.
• Spoon the bacon and pine nut mixture over the fish and garnish with coriander or sage.