Bacon Wrapped Trout Recipes

Steps:

• Prepare grill for medium heat. Season trout inside and out with Four Seasons Blend. Stuff with herbs and wrap with bacon.
• Grill trout, turning, until bacon is crisp and a paring knife inserts easily into flesh and is warm when removed, 15-20 minutes. do ahead: Fish can be prepped 6 hours ahead. Cover and chill.

Steps:

• Heat oven to 450 degrees. Cut bacon lengthwise in thin slivers, best done by rolling the slices as for a julienne, then slicing through the rolls. Put butter and oil in a baking dish large enough to hold fish. Place in oven until butter melts and starts to color. Lay bacon slivers in baking dish (don't worry if some break), return dish to oven and cook until bacon is crisp, 10 to 15 minutes. Remove bacon to several thicknesses of paper towel, leaving fat in baking dish.
• Pat trout dry and season with salt and pepper. Place in baking dish and baste with hot fat. Roast for 10 minutes. Baste again. Break bacon into 1-inch pieces and scatter, along with lemon bits, over fish. Add chicken stock to baking dish. Roast for 5 minutes. Baste again and scatter with herbs. Roast 2 minutes more.
• Serve directly from dish, cutting along the back edge of the fish with a sharp knife, then lifting the top fillet off the bones onto a platter or dinner plate. Spoon pan juices over the fish. Remove the bones, head and tail. Serve bottom fillet, then repeat with second fish. Before discarding the heads, check to see if anyone wants to pick out the cheeks.

Steps:

• Place 1 garlic clove and 1 sage and thyme sprig inside each fish. Season them well with salt and pepper.
• Lay 2 slices bacon, overlapping, on a board. Place the fish on top and wrap the bacon around the fish, securing it with the string. Repeat with the remaining fish.
• Preheat the grill to high, then oil well. Grill the fish 4 to 6 minutes a side, or until the bacon is crispy and the fish is cooked through.
• Cut off the string and serve.
• Tip: To make grilling fish easier and prevent it from sticking, place it in a well-oiled fish basket and secure well.

Steps:

• Drizzle cavity of trout with olive oil. Season with salt and pepper. Stuff cavity with 4 lemon slices and 1 sprig of sage.
• Wrap trout with bacon like a mummy, using toothpicks to hold bacon in place. Each trout will require about 6 strips of bacon.
• Grill for approximately 5 minutes per side over direct medium-high heat, or until bacon is crispy and trout is cooked throughout. Trout can also be pan-seared for approximately 5 minutes per side.

Steps:

• In a heavy saucepan boil vinegar, water, onions (about 4 cups), sugar, and 2 teaspoons chopped rosemary or substituted herb, stirring occasionally, 7 minutes, or until onions are slightly softened.
• Remove pan from heat and let stand 15 minutes.
• In a coarse sieve set over another saucepan drain onions, RESERVING cooking liquid.
• Transfer onion compote to a bowl and cool.
• Boil reserved cooking liquid with remaining 2 teaspoons chopped rosemary until reduced to about 3/4 cup.
• Add broth and boil liquid until reduced to about 1 1/2 cups.
• Stir in cream and boil sauce until reduced to about 2 cups.
• Reserve sauce in pan.
• Preheat oven to 450F and lightly oil a large shallow baking pan.
• Rinse trout under cold water and pat dry inside and out. Fill cavity of each trout with onion compote and season with salt and pepper.
• Wrap 4 slices bacon around middle of each trout, overlapping them slightly (optional)leave head and tail exposed.
• In a 12-inch heavy skillet heat oil over moderately high heat and brown trout, 2 at a time, until bacon is completely browned, about 5 minutes.
• Pour off excess fat between batches and transferring trout as browned with a long spatula to oiled pan.
• Top each trout with 2 herb sprigs and bake in middle of oven 15 to 20 minutes, or until cooked through.
• Pour off remaining fat from skillet and deglaze skillet with reserved sauce over medium heat, scraping up any brown bits.
• Strain sauce through a fine sieve into saucepan. Season sauce with salt and pepper and keep warm.
• Divide sauce among 6 plates and top with trout.
• Serves 6.