Truite aux lardons

• 4 trout, gutted
• Flour
• Salt and pepper
• 3 oz (75

Dust the trout with the flour and season with salt and pepper. Brown the trout in the butter in a large frying pan. Remove carefully when cooked and keep warm.

Add the bacon to the butter and fry until brown. Pour the bacon and the fat over the trout and serve immediately.