Bacon-wrapped Trout is a modern British recipe for a classic barbecue dish of trout seasoned with flour and pepper that are wrapped in bacon before being cooked. The full recipe is presented here and I hope you enjoy this classic British version of: Bacon-wrapped Trout.
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This is a classic combination that's traditionally pan-fried. Here, the dish is adapted to be cooked on a barbecue.
Ingredients:
4 trout, gutted, scaled and cleaned
4 rashers of smoked streaky bacon, rinds removed
4 tbsp plain flour
salt and freshly-ground black pepper, to taste
2 tbsp olive oil
2 tbsp lemon juice
lamb's lettuce, to serve
fresh parsley sprigs, to garnish
lemon wedges, to garnish
Method:
Rinse the trout inside and out under cold, running, water then pat dry with kitchen paper. Stretch the bacon rashers with the back of a flat-bladed knife.
Season the flour with salt and black pepper, then scatter on a large, flat, plate. Gently roll each trout in the seasoned flour to coat the outside well.
Take a stretched rasher of bacon, and beginning just beneath the fish's head wrap the bacon in a spiral along the entire length of the fish. Repeat with the remaining bacon and fish.
Brush the trout with olive oil then set on an oiled barbecue rack and cook over medium-hot coals for about 6 to 8 minutes per side, or until done through.
Arrange the cooked fish on warmed serving plates. Accompany with lamb's lettuce and drizzle with the lemon juice. Serve garnished with parsley and lemon wedges.
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