Bacon-wrapped Trout
This was Angus Og Macdonald's favorite dish served at Ardtornish Castle in Morvern.
4 to 6 14-16-ounce rainbow or sea trout, butterflied, bones removed
Salt and pepper
1 bunch flat-leaf parsley
Few Rosemary sprigs
1 bunch thyme
1/4 cup fresh sage leaves, thinly sliced
1 and 1/2 pounds thinly sliced bacon
Directions:
Prepare grill for medium heat. Season trout inside and out. Stuff with herbs and wrap with bacon.
Grill trout, turning frequently to prevent flare-ups, until bacon is crisp and a paring knife inserts easily into flesh and is warm to the touch when removed, 15-20 minutes.
You can also wrap the fish in bacon and fry in hot cast iron skillet. (This works well over a campfire.)
To clean a whole fish: With a very sharp knife, make a shallow incision in the belly of the fish starting right in front of the vent and ending at the gills. You may need to make a couple of passes to get just below the flesh. This will expose all of the internal organs. These can usually be scraped out in one quick motion with your hand. It may require a bit of trimming with your knife if it all doesn’t come out. Rinse again and your catch is ready for the frying pan.
4 to 6 14-16-ounce rainbow or sea trout, butterflied, bones removed
Salt and pepper
1 bunch flat-leaf parsley
Few Rosemary sprigs
1 bunch thyme
1/4 cup fresh sage leaves, thinly sliced
1 and 1/2 pounds thinly sliced bacon
Directions:
Prepare grill for medium heat. Season trout inside and out. Stuff with herbs and wrap with bacon.
Grill trout, turning frequently to prevent flare-ups, until bacon is crisp and a paring knife inserts easily into flesh and is warm to the touch when removed, 15-20 minutes.
You can also wrap the fish in bacon and fry in hot cast iron skillet. (This works well over a campfire.)
To clean a whole fish: With a very sharp knife, make a shallow incision in the belly of the fish starting right in front of the vent and ending at the gills. You may need to make a couple of passes to get just below the flesh. This will expose all of the internal organs. These can usually be scraped out in one quick motion with your hand. It may require a bit of trimming with your knife if it all doesn’t come out. Rinse again and your catch is ready for the frying pan.
