pan-fried trout

1 whole trout per person, cleaned and beheaded, and I like to split them so they lay flat in the pan.

First fry up 2 strips of bacon. Once they are fried, add a tablespoon of butter to the bacon grease. Salt and pepper the flesh side of the trout, and lay them in the pan over medium heat flesh side down. give them about 4-5 minutes on the flesh side and 3 or 4 on the skin side, I'd rather have it too done than not done enough.

After about 3 minutes down on the flesh side, add a big splash of white wine (Chardonnay or Riesling) to each side of the pan. I guess this is about a half cup total.

Only takes about 10 minutes total