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...
adapted from recipes at Bon Appetit and Epicurious
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
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.