Trout with Bacon recipe
information
490 calories per serving
ingredients
4 x (225 g/8 oz) prepared trout
juice of 1 lemon
salt
1 clove garlic
4 teaspoons chopped dill
4 teaspoons chopped parsley
65 g (2 1/2 oz) cream cheese
2 tablespoons milk
100 g (4 oz) thin rashers streaky bacon
2 shallots
25 g (1 oz) butter
150 ml (1/4 pint) chicken stock
3 rosemary needles, chopped
Garnish
Wedges of lemon rosemary sprigs
juice of 1 lemon
salt
1 clove garlic
4 teaspoons chopped dill
4 teaspoons chopped parsley
65 g (2 1/2 oz) cream cheese
2 tablespoons milk
100 g (4 oz) thin rashers streaky bacon
2 shallots
25 g (1 oz) butter
150 ml (1/4 pint) chicken stock
3 rosemary needles, chopped
Garnish
Wedges of lemon rosemary sprigs
method
1. Wash the trout under cold running water. Season the lemon juice with salt and rub into both sides of the fish. Cover the
fish and leave it to stand in the refrigerator.
2. Chop the garlic very finely. Stir together the garlic, dill, parsley, cream cheese and milk and spoon the mixture into the stomach cavities of the fish. Wrap each trout in 3 rashers of bacon.
3. Arrange the fish side by side in a large oven-proof dish and bake on the middle shelf of a hot oven (220 c, 425 F, gas 7) for about 30 minutes, until cooked.
4. Peel and finely chop the shallots and fry them in the butter until transparent. Add the chicken stock and chopped rosemary. Simmer gently for 5 minutes. Ten minutes before the end of the cooking time pour the stock over the fish.
5. Garnish with wedges of lemon and sprigs of rosemary.
Serve with: potatoes cooked in stock and a fresh salad.
fish and leave it to stand in the refrigerator.
2. Chop the garlic very finely. Stir together the garlic, dill, parsley, cream cheese and milk and spoon the mixture into the stomach cavities of the fish. Wrap each trout in 3 rashers of bacon.
3. Arrange the fish side by side in a large oven-proof dish and bake on the middle shelf of a hot oven (220 c, 425 F, gas 7) for about 30 minutes, until cooked.
4. Peel and finely chop the shallots and fry them in the butter until transparent. Add the chicken stock and chopped rosemary. Simmer gently for 5 minutes. Ten minutes before the end of the cooking time pour the stock over the fish.
5. Garnish with wedges of lemon and sprigs of rosemary.
Serve with: potatoes cooked in stock and a fresh salad.
serving amount
serves 4
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