4 slices bacon
1/4 c. flour
1 tsp. salt
1/2 tsp. pepper
4 trout fillets (about 1 lb. in all)
3/4 c. heavy cream
2 tbsp. lemon juice
2 tbsp. chopped chives or scallion greens

Fry bacon until brown and crisp. Drain then crumble. Leave bacon grease in pan. Combine flour, salt and pepper. Put fillets in flour mixture. Shake off excess flour. Fry fillets in grease over medium high heat until golden on both sides about 6 to 8 minutes. Remove fillets and keep warm. Add cream to pan and simmer, stirring constantly, until it thickens, 2 to 3 minutes. Pour 2 tablespoons lemon juice and stir it in. Pour this sauce over the fillets. Sprinkle with crumbled bacon and chives. 4 servings.