trout-with-peppercorn-crust-bacon-and-red-cabbage-4238.json

{
    "directions": [
        "Open both trout and arrange, skin side down, on work surface. Sprinkle trout with salt, then peppercorns; press peppercorns to adhere.",
        "Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Add trout, skin side up, to drippings in skillet. Saut\u00e9 until brown, about 3 minutes. Using large spatula, turn trout over. Saut\u00e9 until cooked through, about 4 minutes longer. Transfer trout, skin side down, to plates. Add cabbage, onions and thyme to same skillet. Saut\u00e9 until cabbage wilts, about 3 minutes. Add wine and bacon and simmer until cabbage is just tender, about 4 minutes. Season with salt and pepper. Spoon cabbage mixture alongside trout and serve."
    ],
    "ingredients": [
        "2 8-to-10 ounce trout, boned",
        "1 teaspoon coarsely cracked black peppercorns",
        "3 thick-cut bacon slices, cut into 1/2-inch pieces",
        "2 cups coarsely shredded red cabbage (about 6 ounces)",
        "2 green onions, thinly sliced",
        "2 teaspoons chopped fresh thyme or 1 teaspoon dried",
        "1/3 cup dry white wine"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Saut\u00e9",
        "Quick & Easy",
        "Bacon",
        "Trout",
        "White Wine",
        "Cabbage"
    ],
    "title": "Trout with Peppercorn Crust, Bacon and Red Cabbage",
    "url": "http://www.epicurious.com/recipes/food/views/trout-with-peppercorn-crust-bacon-and-red-cabbage-4238"
}