Trout with Bacon

trout with bacon

Trout with Bacon

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Servings: 4
Calories: 599


  • 4 prepared trout each weighing about 8 oz
  • juice of 1 lemon
  • salt
  • 1 clove garlic
  • 4 teaspoons chopped dill
  • 4 teaspoons chopped parsley
  • 2 1/2 oz cream cheese
  • 2 tablespoons milk
  • 4 oz thin rashers streaky bacon
  • 2 shallots
  • 1 oz butter
  • 1/4 pint chicken stock
  • 3 rosemary needles chopped


  • Wedges of lemon rosemary sprigs


  • 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.
  • 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.
  • 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.
  • 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.
  • Garnish with wedges of lemon and sprigs of rosemary.
  • Serve with: potatoes cooked in stock and a fresh salad.
Calories: 599 kcal
Carbohydrates: 7 g
Protein: 53 g
Fat: 39g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 187 mg
Sodium: 461 mg
Potassium: 1026 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 593 IU
Vitamin C: 17 mg
Calcium: 142 mg
Iron: 4 mg
Ingredients Fish & Seafood, Trout
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