Trout Wrapped In Bacon Recipes

ROAST TROUT WITH BACON AND HERBS

Steps:

• Heat oven to 450 degrees. Cut bacon lengthwise in thin slivers, best done by rolling the slices as for a julienne, then slicing through the rolls. Put butter and oil in a baking dish large enough to hold fish. Place in oven until butter melts and starts to color. Lay bacon slivers in baking dish (don't worry if some break), return dish to oven and cook until bacon is crisp, 10 to 15 minutes. Remove bacon to several thicknesses of paper towel, leaving fat in baking dish.
• Pat trout dry and season with salt and pepper. Place in baking dish and baste with hot fat. Roast for 10 minutes. Baste again. Break bacon into 1-inch pieces and scatter, along with lemon bits, over fish. Add chicken stock to baking dish. Roast for 5 minutes. Baste again and scatter with herbs. Roast 2 minutes more.
• Serve directly from dish, cutting along the back edge of the fish with a sharp knife, then lifting the top fillet off the bones onto a platter or dinner plate. Spoon pan juices over the fish. Remove the bones, head and tail. Serve bottom fillet, then repeat with second fish. Before discarding the heads, check to see if anyone wants to pick out the cheeks.

BACON-WRAPPED TROUT

Steps:

• Prepare grill for medium heat. Season trout inside and out with Four Seasons Blend. Stuff with herbs and wrap with bacon.
• Grill trout, turning, until bacon is crisp and a paring knife inserts easily into flesh and is warm when removed, 15-20 minutes. do ahead: Fish can be prepped 6 hours ahead. Cover and chill.

BACON WRAPPED TROUT

Steps:

• Preheat the oven to 425 degrees F.
• Sprinkle the inside and outside of the trout with salt and pepper. Combine 1 tablespoon of the olive oil, the herbs, capers, garlic, lemon juice and some salt and pepper in a small bowl and divide this mixture between the two trout. Fold the trout back onto themselves, lay 2 lemon slices on top of each fish, and then wrap each trout with 2 slices of bacon holding the lemons in place.
• Heat a large cast-iron skillet over medium-high heat and coat lightly with the remaining tablespoon olive oil. Place the trout, lemon-side up, in the pan and cook for 3 minutes, then place in the oven. Roast, flipping halfway through roasting to ensure the bacon is crisp, for 20 to 25 minutes.

BACON WRAPPED TROUT

Steps:

• Heat charcoal grill to medium-high heat. Season fish fillets with black pepper and thyme. Place on a oiled removable grill rack and set aside. Saute' bacon in a large skillet until cooked but still soft. Place 2 bacon strips on top of trout fillets. Place trout on grill and cook until fish flakes and bacon is crisp. Serve with melted butter.

BAKED TROUT WITH BACON

Steps:

• Preheat the oven to a temperature of 400 degree F.
• Combine butter, salt, rosemary, thyme and parsley in a small mixing bowl. Mix well.
• Divide this mixture into four portions and place one portion in the cavity area of each trout.
• Use two bacon strips to wrap each fish, and then, place them on a large piece of aluminum foil. Wrap the foil around to make a sealed packet.
• Keep the packet on a cooking sheet and bake for 25-30 minutes, at a temperature of 350 degrees F.
• Serve immediately.

BACON-WRAPPED TROUT

Steps:

• Place 1 garlic clove and 1 sage and thyme sprig inside each fish. Season them well with salt and pepper.
• Lay 2 slices bacon, overlapping, on a board. Place the fish on top and wrap the bacon around the fish, securing it with the string. Repeat with the remaining fish.
• Preheat the grill to high, then oil well. Grill the fish 4 to 6 minutes a side, or until the bacon is crispy and the fish is cooked through.
• Cut off the string and serve.
• Tip: To make grilling fish easier and prevent it from sticking, place it in a well-oiled fish basket and secure well.

BACON-WRAPPED TROUT KEBABS WITH GRAVADLAX POTATO SALAD

Steps:

• Cut the trout fillets into 2 cm cubes.
• Mix the oil and balsamic together, either shake in a jar or mix with a whisk, just like making salad dressing. Pour the mixture over the trout and leave in the fridge for a couple of hours.
• Remove the trout from the fridge.
• Stretch the bacon rashers with the back of a blunt knife and then cut each in half.
• Wrap each chunk of trout in half a bacon rasher and push onto a skewer.
• Line your grill pan with foil and line up your kebabs.
• Grill until the bacon is cooked and crispy, you can be guaranteed that the fish will be cooked inside.
• Serve with roasted vegetables and salad.
• Cook the potatoes in boiling water until just tender, drain and place in a large bowl or dish.
• Make the dressing by adding the lemon juice and olive oil to the dill dressing and mix.
• Add to the potatoes and mix well.
• Cut the Gravadlax in to small pieces and add to the potato salad with the finely chopped parsley.
• Serve at room temperature.

TROUT WRAPPED IN BACON

Steps:

• Squeeze lemon juice over the skin and inside the cavity of each fish, season all over with salt and ground black pepper, then put a thyme sprig in each cavity. Stretch each bacon rasher using the back of a knife, then wrap two rashers around each fish. Place the fish in a shallow ovenproof dish, lightly greased with butter, with the loose ends of bacon tucked underneath to prevent them from un winding. Bake the trout for 15-20 minutes in an oven at 200°C, until the flesh flakes easily tested with the point of a sharp knife and the bacon is crisp an beginning to brown. Transfer the fish to warmed individual plates and serve immediately garnished with chopped parsley and sprigs of thyme and accompanied by lemon wedges.