Welsh Trout With Bacon Recipes

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:

• 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:

• 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:

• 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:

• Fresh rainbow trout - cleaned; head and tail left on.
• Stuffed with a mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and blended with a little butter.
• Wrap the fish in a long rasher of bacon.
• Enclose in foil and bake in a hot oven for around 25-30 minutes.
• Open top of foil and shape like a boat, paint with a little butter and serve.
• Serve with boiled potatoes and plain fresh vegetables.
• This dish used to be baked in an open fire with the fish encased in mud.
• Anthony Crowter, Cae Nest
• Hall Hotel, Llanbedr
• Merionnydd, N. Wales

Steps:

• Arrange bacon in single layer in broiler pan. Cook uncovered in 400°F oven for 10 minutes; drain.
• Sprinkle inside of fish with 2 tablespoons parsley, the salt and pepper. Arrange fish in single layer on bacon in pan. Cover and cook until fish flakes easily with fork, about 20 minutes. Split fish down center along backbone; remove as many bones as possible. Serve each fish with 2 bacon slices. Garnish with parsley. 6 servings.
• Betty Crocker's New international Cookbook.

Steps:

• Pre-heat oven to 400F
• Wrap 2 slices of bacon around each fish and place in a shallow ovenproof dish with the loose ends tucked underneath.
• Bake for 15-20 minutes, until tender.
• Garnish with chopped parsley.

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:

• 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:

• 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.