Welsh Trout With Bacon Recipes

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:

• 1. Heat oven to 350 F.
• 2. Wash and dry the trout inside and out.
• 3. Sprinkle inside and out with garlic salt and pepper
• 4. Wrap each fish with 2 slices of bacon. Secure with toothpicks
• 5. Place fish in a shallow pan.
• 6. Bake for 20 minutes or until fish flakes.
• 7. Serve with lemon slices

Steps:

• Preheat the oven to 425 degrees F.
• Sprinkle the inside and outside of the trout with salt and pepper. Combine 1 tablespoon of the olive oil, the herbs, capers, garlic, lemon juice and some salt and pepper in a small bowl and divide this mixture between the two trout. Fold the trout back onto themselves, lay 2 lemon slices on top of each fish, and then wrap each trout with 2 slices of bacon holding the lemons in place.
• Heat a large cast-iron skillet over medium-high heat and coat lightly with the remaining tablespoon olive oil. Place the trout, lemon-side up, in the pan and cook for 3 minutes, then place in the oven. Roast, flipping halfway through roasting to ensure the bacon is crisp, for 20 to 25 minutes.

Steps:

• Heat 1 tsp of the olive oil with the butter in a large non-stick frying pan until it just starts to sizzle. Add the fish, skin-side down, and fry for 10-15 mins - basting often until the skin is crisp and the flesh has cooked through - then turn over for a min. Remove and keep warm.
• Add the remaining oil to the pan and tip in the bacon lardons and croutons. Fry for about 10 mins until crisp. Meanwhile, toast the flaked almonds in a dry pan over a medium heat. In a small bowl, whisk together the oil and vinegar for the dressing with some seasoning, then set aside. Toss the watercress, beetroot, lardons, croutons, almonds and dressing together in a large bowl. Sit a trout fillet on each plate and serve with the salad on the side.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Finely chop the bacon, then mix together with the thyme, lemon zest and breadcrumbs. Place the fish fillets in a lightly oiled baking dish, then sprinkle a quarter of the breadcrumb mixture over each fillet.
• Arrange the lemon wedges around the fish and drizzle with the oil. Roast the fish for 8-10 mins until it is cooked through, flakes easily and the topping is golden. Serve with steamed veg and boiled new potatoes.

Steps:

• Lightly season both sides of the fish fillets with salt. In a large bowl, combine 1/4 cup parsley with the red-pepper flakes, garlic and thyme. Zest the lemon into the bowl and stir in 2 tablespoons olive oil. Transfer the fish to the bowl and turn to coat. Cover and marinate at room temperature for 15 minutes. (The fish can be covered tightly and refrigerated for up to 12 hours.) Cut the zested lemon into 8 wedges and set aside.
• Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
• Increase the heat to medium-high. Add the remaining 2 tablespoons olive oil to the bacon drippings in the skillet. Lay the marinated fish fillets in an even layer (skin-side down if your fillets are skin-on) and cover fish with any leftover marinade from the bowl. Cook until the fish is firm, opaque and flakes easily when poked with a fork, 2 to 3 minutes per side. Transfer the fish to a serving platter; keep the skillet on the stove.
• Lower the heat to medium, and add the shallots and reserved bacon. Cook, stirring, until the shallots soften, about 2 minutes. Add the corn, stir and cook until just tender, about 2 minutes. Season with salt and squeeze in the juice from 3 lemon wedges. Add the remaining 1/4 cup chopped parsley, stir and spoon over the fish. Serve with the remaining lemon wedges for squeezing.

Steps:

• Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain. Crumble bacon. Pour off all but 3 tablespoons drippings from skillet. Add 1 tablespoon butter and stir to melt. Sprinkle fish with salt and pepper. Coat flesh side of fish with flour; shake off excess. Add fish, flesh side down, to skillet. Cook 2 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes. Transfer fish to 2 plates. Pour off drippings from skillet; wipe skillet clean. Melt 4 tablespoons butter in same skillet over medium heat. Add all but 2 tablespoons onions; sauté 3 minutes. Stir in bacon, lemon juice, capers, and tarragon. Season sauce with salt and pepper. Pour sauce over fish. Sprinkle fish with 2 tablespoons green onions.

Steps:

• Fry bacon in a large heavy skillet over medium heat until crisp and golden brown, about 15 minutes.
• Drain on paper towels and set aside, reserving bacon fat in pan.
• Rinse fish, then dredge in cornmeal and season both sides to taste with salt and pepper.
• Add vegetable oil to the bacon fat, then heat pan over medium high heat until oil is hot.
• Working in batches if necessary, fry fish in combined fat and oil on one side until skin is golden and crisp, about 5 minutes.
• Carefully turn fish over and cook other side for 5 minutes more.
• Serve garnished with bacon.

Steps:

• Preheat the oven to a temperature of 400 degree F.
• Combine butter, salt, rosemary, thyme and parsley in a small mixing bowl. Mix well.
• Divide this mixture into four portions and place one portion in the cavity area of each trout.
• Use two bacon strips to wrap each fish, and then, place them on a large piece of aluminum foil. Wrap the foil around to make a sealed packet.
• Keep the packet on a cooking sheet and bake for 25-30 minutes, at a temperature of 350 degrees F.
• Serve immediately.

Steps:

• Preheat oven to 200C.
• To remove the bones from the fish open it up and press down on the spine. The spine should losen up slightly. Start at the head of the fish and prise the spine out finishing at the tail. Trim the tail with kitchen scissors.
• Stuff the chives and a slice of lemon in each fish. Wrap 2 rashers of bacon around each fish.
• Place on a buttered dish and bake for 15-20 mins, testing near the head for to see if cooked.
• Meanwhile, melt the butter and gently saute the onion. Add lemon juice and heat through.
• Plate up fish and pour over butter sauce.