TROUT with CLARET SAUCE

• Trout fillet for 2
• 1/8 cup dry red wine (1 oz.wt.)
• 1/2 teaspoon grated lemon zest (from about 1/4 lemon)
• 3/4 teaspoon lemon juice (from about 1/8 lemon)
• 1/4 teaspoon sugar
• 3/8 teaspoon salt
• 2 strips bacon, chopped (1 oz.wt.)
• 2 shallots, minced (or 2 tablespoons onion)
• 1/2 tablespoon olive oil (0.2 oz.wt.)
• 1 to 2 tablespoons butter (1/2 to 1 oz.wt.)

Combine red wine, lemon rind, lemon juice, sugar, and salt; set aside.

Rinse off and skin the trout fillet. Place in Corning Ware dish (with cover). Note weight of trout fillet.

In small frying pan gently cook the bacon until the fat is rendered and the bits are crisp. Remove bacon bits and reserve. Discard bacon fat.

In the same pan, add the olive oil and cook the shallot until softened.

Stir in wine mixture and heat, scraping up all brown particles in pan. Pour over trout fillet. Cover dish. Cook in an 1100-watt microwave oven on HIGH (100% power) for 5 minutes 27 seconds per pound.

Let rest 5 minutes.

Serve up trout fillets. Reduce liquid remaining in the cooking dish some. Swirl in butter to make a sauce. Serve over trout fillets with bacon bits sprinkled on top.

Serves 2