Combine the wine, lemon juice, and shallots in a medium saute pan and bring to a boil. Cook until reduced in volume by half, 4 to 5 minutes. Add the heavy cream and thyme and continue to cook until reduced by half, 2 to 3 minutes. Whisk in the butter, 1 piece at a time, adding each piece before the previous piece has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Remove from the heat and add the tomatoes, salt and pepper. Stir to combine. Keep warm while you prepare the fish.

Preheat the oven to broil.

Pat the trout dry inside and out with paper towels. Season cavity and outside of fish with salt, pepper, and Essence. Place 2 sprigs of thyme inside the cavity of each fish. Wrap each fish with 3 slices of bacon, securing with toothpicks. Place the prepared fish in a shallow baking dish or roasting pan and broil 5 to 7 inches from the heat until the skin and bacon are crisp, about 5 minutes. Turn fish carefully using a spatula and continue to cook until crisp on the second side and trout is cooked through, about 5 minutes longer.

Serve fish immediately with the Tomato-Thyme Butter Sauce.

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.