Bacon Wrapped Trout Recipe 465 Recipes

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BACON-WRAPPED TROUT



Bacon-Wrapped Trout image

Trout is readily available but often overlooked. The bacon adds flavour to the fish while protecting it from the heat of the grill. Make sure the bacon is thinly sliced, and soak the string in cold water ahead of time so it doesn't burn. From the LCBO magazine.

Provided by evelynathens

Categories     Trout

Time 22m

Yield 4 serving(s)

Number Of Ingredients 7

4 garlic cloves, smashed
4 sprigs fresh sage
4 sprigs fresh thyme
4 (12 -14 ounce) whole trout (375 to 430 g)
salt & freshly ground black pepper
8 slices bacon
string

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.

BACON-WRAPPED TROUT STUFFED WITH FRESH SAGE



Bacon-Wrapped Trout Stuffed with Fresh Sage image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 (10-ounce) trout, head and tail on, gutted
2 tablespoons olive oil
Salt and pepper
4 large sprigs fresh sage
2 lemons, halved and sliced
1 1/2 pounds sliced bacon
Toothpicks

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.

ROAST TROUT WITH BACON AND HERBS



Roast Trout With Bacon and Herbs image

Provided by Florence Fabricant

Categories     dinner, easy, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

3 slices smoked bacon or speck (about 2 ounces)
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 brook trout, about 1 pound each, gutted, left whole
Salt and black pepper
1 lemon, peel sliced off down to the flesh, seeded and diced
1/2 cup chicken stock
1/3 cup finely chopped herbs: rosemary, tarragon, parsley

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.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 29 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 9 grams, Sodium 702 milligrams, Sugar 1 gram, TransFat 0 grams

BAKED TROUT WITH BACON



Baked Trout With Bacon image

Another I found while 'net scrounging, and I like it. I think this was listed as a Russian fav. I obviously have no idea if it is or not. I don't get to make it but about once a year, because, well, I gotta catch my trout first and since there are no trout streams where I live, (Nor even close by) I have to go get 'em. (Fishing at the supermarket is no fun) So it's something kinda rewarding after I've made a large (to me) trip to catch 'em. And lemme tell ya, those trout don't come easy to me, fly rods mess me the heck up. A shame I'd get dirty looks from purists if I attempted to use a casting rod. LOL

Provided by Iowahorse

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

4 trout (cleaned & gutted)
2 tablespoons butter (softened)
salt (to taste)
2 teaspoons fresh rosemary, finely chopped
2 teaspoons fresh thyme, finely chopped
4 teaspoons parsley (freshly chopped)
8 slices 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.

Nutrition Facts : Calories 359.4, Fat 23.4, SaturatedFat 7.9, Cholesterol 117.8, Sodium 267, Carbohydrate 0.4, Fiber 0.1, Protein 34.8

BACON WRAPPED TROUT



Bacon Wrapped Trout image

East Texas is full of large ponds and lakes full of trout and other fresh water fish. We're always looking for another great fish recipe and I found this on another site; however, chef unknown.

Provided by Southern Lady

Categories     Trout

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup balsamic vinegar
1 1/2 cups water
2 large onions, sliced thin
1/3 cup sugar
4 teaspoons rosemary, chopped & divided (Sub with thyme, tarragon, or savory)
16 ounces chicken broth (low-salt)
1 cup heavy cream (or Half & Half)
6 (10 ounce) trout, cleaned (optional ( leaving heads and tails intact)
salt, to taste
ground pepper, to taste
1 1/2 lbs bacon, sliced
1 tablespoon olive oil
12 sprigs fresh herbs

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.

Nutrition Facts : Calories 1203.6, Fat 87.4, SaturatedFat 29.9, Cholesterol 297.2, Sodium 1368.5, Carbohydrate 23.5, Fiber 0.9, Sugar 18.2, Protein 75.7

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