Baked brown trout with bacon and herb salad from Seasonal Spanish Food: 125 Simple Recipes to Bring Home the Flavors of Spain by José Pizarro and Vicky Bennison

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Notes about this recipe

  • Breadcrumbs on May 13, 2012

    p. 84 – Wonderful! I picked up some lovely freshly caught Ontario rainbow trout at the market and was keen to find a Spanish preparation to try. Prep for the recipe is straightforward, 2 slices of bacon are placed lengthwise inside the cleaned cavity of each fish. The fish is salted then placed on an oiled pan and baked at 400F until done. In addition to the strips of bacon (which I’d partially cook ahead next time since the cooking time for the fish doesn’t allow the bacon to crisp), I mixed together some chopped pimento-stuffed green olives, sliced almonds, lemon zest and a little fresh garlic and placed that atop the bacon in the cavity of the fish. This was truly outstanding and although I didn’t eat the limp bacon, it had infused the other ingredients with its smoky flavour. I’ll definitely make this again, would also be good w Serrano ham vs the bacon. Quick & delicious. Photos here: http://chowhound.chow.com/topics/846970#7336164

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