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.