Pan-Fried Trout with Mountain-Cured Ham and Bacon

The combination of trout and bacon is not unique to camping trips in Oregon; it is also found in Spain, Italy, and France. There is nothing so wonderful as a freshly caught trout from a clean, cold, swiftly running stream cooked in bacon fat over a slow-burning fire. In this lighter version, from the town of Sare in the Basque countryside, mountain trout about 10 inches long are pan-fried in bacon-flavored oil and garnished with ham, onions, and garlic.

The repertory of trout dishes