Preparation:
Combine celery, mushrooms, and almonds-mix well fold in clams, tarragon, basil, garlic, and crumbled bacon-mix well pack loosely into cavities of trout and secure with wooden picks grease a 9x13x2-inch baking dish with half of the butter place trout into pan cover with foil, folding one corner back bake @ 350 degrees for 20-25 minutes meanwhile heat remaining butter and bacon drippings in a skillet, over a moderate flame whisk in flour, heat and stir until bubbly and barely blond reduce heat to medium-low whisk in clam juice and wine heat and stir until slightly thickened thinning with additional liquid as necessary cook asparagus in a bamboo steamer until tender-crisp arrange baked trout and asparagus onto a serving platter moisten with sauce serve hot |
