Trout with Bacon
Ingredients
- 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
Garnish
- Wedges of lemon rosemary sprigs
Instructions
- 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