Trout and kraut

So, being that we don't have very good ocean fish here, we decided to try trout the other day. I was officially against it until I had a bite! We went to get more today at our local fish market. They sell it de-boned and prepared as fillets. Bill has been frying it like my mom said she used to do (put it in a bag with a bit of flour and spices...we use lemon pepper) and then just fry it up in a pan. I also found this great fresh sauerkraut recipe in this month's Sunset (the original recipe is prepared with pork chops..and very yummy). Bill informed me that he had trout in the Black Forest when he was in Germany, so tonight's meal was Trout and kraut! The kraut is so easy and fast! All you do is cut up 3 or 4 pieces of bacon and fry them up. Once they are browned, take them out of the pan with a slotted spoon and keep the bacon fat in the pan (healthy, I know). Meantime, prepare about 2 cups of both green and red cabbage by shredding it up and set it aside. You'll also need to put a bit of kosher salt and black pepper, some caraway seeds and a pinch of fennel seeds in your mortar and pestle and grind them up together. Once you take the bacon out of the pan, add the cabbage and cook it for about 3 minutes. Now add the bacon back to the pan along with your crushed spices (the fennel seeds give it a really nice taste). Now cook until tender (about 3 minutes more) and EAT! Very lovely...and it DOES actually taste good with trout!