Lake Trout With Fingerling Potatoes And Bacon

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20 fingerling potatoes (1 1/2 pounds)

1/4 pound thickly sliced bacon, cut crosswise into 1/2-inch strips

4 tablespoons unsalted butter

2 leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise

Salt and freshly ground pepper

Four 5-ounce skinless lake trout fillets

1 teaspoon canola oil

1 1/2 cups dry white wine

1 tablespoon chopped thyme

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