Feeds two – Preparation time 45 minutes
• 1 medium sized whole trout
• Three to six rashers of streaky bacon, depending of the size of the trout
• Chopped capsicum, tomato and zucchini (a handful each)
• 2 tbsp. butter
• 1 tbsp. of olive oil
• Salt and pepper
• A bunch of parsley for decoration
Season the cleaned and dried trout inside and outside with salt and pepper.
Put one tbsp. of butter inside the trout, wrap the trout with the bacon and fix with tooth sticks, put some butter under the rashers.
Place the trout into a heatproof ceramic or cast-iron baking dish.
Surround the trout with the vegetables and sprinkle them with some olive oil.
Cook the trout for ca. 20/25 minutes on 160° C. (Trout might be ready if the dorsal fin can be removed easily)
Sides: Potato gratin or new potatoes and fresh asparagus.