Most trout available nowadays is farmed rainbow trout, however, if you can, buy wild brown trout for this recipe.
butter, for greasing
4 x 275 g (9 1/2 oz) trout, gutted and cleaned
12 anchovies in oil, drained and chopped
2 apples, peeled, cored and sliced
4 fresh mint sprigs
juice of 1 lemon
12 slices rindless smoked fatty bacon
450 g (1 lb) dried tagliatelle
1 tbsp olive oil
salt and pepper
4 x 275 g (9 1/2 oz) trout, gutted and cleaned
12 anchovies in oil, drained and chopped
2 apples, peeled, cored and sliced
4 fresh mint sprigs
juice of 1 lemon
12 slices rindless smoked fatty bacon
450 g (1 lb) dried tagliatelle
1 tbsp olive oil
salt and pepper
To garnish
2 apples, cored and sliced
4 fresh mint sprigs
4 fresh mint sprigs
method
1. Grease a deep baking tray (cookie sheet) with butter.
2. Open up the cavities of each trout and rinse with warm salt water.
3. Season each cavity with salt and pepper. Divide the anchovies, sliced apples and mint sprigs between each of the cavities. Sprinkle the lemon juice into each cavity.
4. Carefully cover the whole of each trout, except the head and tail, with three slices of smoked bacon in a spiral.
5. Arrange the trout on the baking tray (cookie sheet) with the loose ends of bacon tucked underneath. Season with pepper and bake in a preheated oven at 200°C/400°F/Gas Mark 6 for 20 minutes, turning the trout over after 10 minutes.
6. Meanwhile, bring a large pan of lightly salted water to the boil. Add
the tagliatelle and olive oil and cook for about 12 minutes, until tender but still firm to the bite. Drain the pasta and transfer to a large, warm serving dish.
7. Remove the trout from the oven and arrange on the tagliatelle. Garnish with sliced apples and fresh mint sprigs and serve immediately.
2. Open up the cavities of each trout and rinse with warm salt water.
3. Season each cavity with salt and pepper. Divide the anchovies, sliced apples and mint sprigs between each of the cavities. Sprinkle the lemon juice into each cavity.
4. Carefully cover the whole of each trout, except the head and tail, with three slices of smoked bacon in a spiral.
5. Arrange the trout on the baking tray (cookie sheet) with the loose ends of bacon tucked underneath. Season with pepper and bake in a preheated oven at 200°C/400°F/Gas Mark 6 for 20 minutes, turning the trout over after 10 minutes.
6. Meanwhile, bring a large pan of lightly salted water to the boil. Add
the tagliatelle and olive oil and cook for about 12 minutes, until tender but still firm to the bite. Drain the pasta and transfer to a large, warm serving dish.
7. Remove the trout from the oven and arrange on the tagliatelle. Garnish with sliced apples and fresh mint sprigs and serve immediately.
serving amount
serves 4
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