Ingredients

Serves 6

　　3/4 cup balsamic vinegar

　　1 1/2 cups water

　　2 large onions, sliced thin (about 4 cups)

　　1/3 cup sugar

　　4 teaspoons chopped fresh rosemary leaves plus 12 sprigs

　　2 cups low-salt chicken broth

　　1 cup heavy cream

　　six 10-ounce trout, cleaned, leaving heads and tails intact

　　24 slices bacon (about 1 1/2 pounds)

　　1 tablespoon olive oil

　　

Step 1

In a heavy saucepan boil vinegar, water, onions, sugar, and 2 teaspoons chopped rosemary, stirring occasionally, 7 minutes, or until onions are slightly softened. Remove pan from heat and let stand 15 minutes. In a coarse sieve set over another saucepan drain onions, reserving cooking liquid. Transfer onion compote to a bowl and cool.

　　

Step 2

Boil reserved cooking liquid with remaining 2 teaspoons chopped rosemary until reduced to about 3/4 cup. Add broth and boil liquid until reduced to about 1 1/2 cups. Stir in cream and boil sauce until reduced to about 2 cups. Reserve sauce in pan.

　　

Step 3

Preheat oven to 450°F. and lightly oil a large shallow baking pan.

　　

Step 4

Rinse trout under cold water and pat dry inside and out. Fill cavity of each trout with onion compote and season with salt and pepper. Wrap 4 slices bacon around middle of each trout, overlapping them slightly and leaving head and tail exposed.

　　

Step 5

In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and brown trout, 2 at a time, until bacon is completely browned, about 5 minutes, pouring off excess fat between batches and transferring trout as browned with a long spatula to oiled pan. Top each trout with 2 rosemary sprigs and bake in middle of oven 15 to 20 minutes, or until cooked through.

　　

Step 6

Pour off remaining fat from skillet and deglaze skillet with reserved sauce over moderate heat, scraping up any brown bits. Strain sauce through a fine sieve into saucepan. Season sauce with salt and pepper and keep warm.

　　

Step 7

Divide sauce among 6 plates and top with trout.