Monday, May 13, 2013

Bacon Wrapped Trout with Chives, Tarragon and Dill

The presentation of a whole broiled fish is quite an impressive sight. Perhaps a little intimidating for some.  Wrapped in bacon and you may even forget that dinner is staring at you with mouth a gap in a silent scream. But, oh is this fish so good...
 The cavity of fresh, cleaned trout is the perfect way to infuse the fish with flavor from the inside.  The bacon neatly holds everything together, while basting the fish with its salty fat.  I tried a similarly ingenious thai twist on trout a while back, and had promised I wouldn't shy away from preparing whole fish in the future.  I am looking forward to a plethora of other fresh herb combinations...and perhaps someday in the warm summer months ahead...a camp fire or grill.


adapted from recipes at Bon Appetit and Epicurious

serves 2

The Ingredients:
2 whole trout 10-12 oz each, cleaned
1 Tbsp salt
1/4 tsp cracked pepper
1/4 tsp red pepper flakes
1/4 tsp garlic powder
1/4 tsp smoked paprika
2 small sprigs of fresh dill
1 small sprig of fresh tarragon
1 small bundle of chives
4 slices of lemon, about 1/8-inch thick
4-6 slices of bacon

The Process:
Preheat the broiler.

Line a broiler pan or shallow baking dish with foil.

In a small bowl, mix together the salt, cracked pepper, red pepper flakes, paprika and garlic powder.

Generously sprinkle the inside of the trout with the seasoning blend.  Layer two lemon slices, one spring of dill, half of the tarragon and half of the chives in the cavity.

Repeat with the other trout.  Wrap each trout with 2-3 slices of bacon.

Place the fish on the foil lined pan and broil, about 4 inches from the heat, for 7-9 minutes per side.  The bacon and skin of the fish should be crispy and blistered, and the flesh of the fish should flake eaily.

Garnish with lemon and chopped chives.

1 comment:

  1. Holy cow that looks incredible! Always love a whole fish presented like that.

    Happy Blogging!
    Happy Valley Chow