Recipe for Trout Cocktail 
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Yield:
4
Ingredients:
Amount Ingredient
2 qt water
1 cup dry white wine
3 tbl kosher or sea salt
3 x carrots sliced
1 sm onion sliced
2 x celery ribs diced
2 sprg fresh thyme
2 x bay leaves
1/2 bn fresh parsley stems
1 tsp peppercorns
4 x trout fillets - (3 oz ea)
3 bn watercress
4 cup gourmet salad greens
----------------- HOT BACON DRESSING ----------------
1/2 lb bacon slices
2 tbl minced shallots
1 x garlic clove minced
1/4 cup brown sugar - (firmly packed)
1/4 cup cider vinegar
1 tsp chopped fresh parsley
1/4 tsp salt
Instructions:
Instructions: Bring first 10 ingredients to a boil in a large Dutch oven; reduce heat, and simmer 15 minutes. Add trout, and remove from heat. Let stand 5 minutes.

Remove trout, discarding liquid; cool trout. Remove and discard skin; flake trout into large pieces. Chill, if desired.

Toss watercress and salad greens with Hot Bacon Dressing. Arrange mixture on individual plates; top evenly with trout.

For Hot Bacon Dressing: Cook bacon in a large skillet until crisp; remove bacon, reserving 1/4 cup drippings in pan. Crumble bacon, and set aside.

Add shallots and garlic to drippings, and saute until tender. Whisk in brown sugar until melted. Whisk in vinegar and next 3 ingredients. Cook until thoroughly heated; stir in bacon. (Makes 1 cup)

This recipe yields 4 servings.

Suggested Wine: Biltmore Estate Chardonnay Sur Lies

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