- 20 fingerling potatoes (1 1/2 pounds)
- 1/4 pound thickly sliced bacon, cut crosswise into 1/2-inch strips
- 4 tablespoons unsalted butter
- 2 leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise
- Salt and freshly ground pepper
- Four 5-ounce skinless lake trout fillets
- 1 teaspoon canola oil
- 1 1/2 cups dry white wine
- 1 tablespoon chopped thyme
- In a large saucepan of boiling salted water, cook the potatoes until tender, about 15 minutes. Drain.
- In a medium skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Drain on paper towels and wipe out the pan. Melt 1 tablespoon of the butter in the skillet, add the leeks and cook over low heat, stirring, until softened, about 6 minutes. Season with salt and pepper.
- Heat a 12-inch cast-iron skillet. Season the trout fillets with salt and pepper. Heat the oil in the skillet. Add the trout and cook over high heat until browned on the bottom, about 3 minutes. Turn the trout. Add the wine, potatoes, leeks and the remaining 3 tablespoons of butter. Simmer over low heat until the trout is barely done, about 4 minutes. Transfer the fish to warmed, shallow bowls. Simmer the vegetables until the wine taste mellows, about 4 minutes. Add the bacon and thyme and season with salt and pepper. Spoon the vegetables and sauce around the trout and serve at once.
The recipe can be prepared through Step 2 and refrigerated overnight. Bring to room temperature before proceeding.