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Trout with Bacon
To serve – 4
Preparation time – 12 minutes
Cooking time – 20 minutes
If possible, use dry-cured bacon to impart the best flavour and texture to this traditional dish.
Nutritional count per serving
Energy 324kcal/1337kj; Protein 44.4g; Carbohydrate 0.4g of which sugars 0.3g; Fat 16.1g of which saturates 5.1g; Cholesterol 174mg;Calcium 60mg; Fibre 0.3g; Sodium 997mg
4 trout, each weighing about 225g/ 8 oz, cleaned Small parsley sprigs 4 lemon slices, plus lemon wedges to serve 8 large leek leaves (use tender inner leaves), softened by pouring boiling water over them and leaving to stand for a few minutes before draining. 8 thinly sliced streaky bacon rashers 4tsp butter Salt and freshly ground black pepper
- Preheat the oven to 180’C/ 160’C Fan/ 350’F/Gas 4.
- Rinse the trout, inside and out, under cold running water, then pat dry with kitchen paper.
- Season the cavities of the fish and put a few parsley sprigs, 1tsp butter and a slice of lemon into each.
- Wrap 2 leek leaves, then 2 bacon rashers, spiral fashion around each fish. Secure the ends with wooden cocktail sticks.
- Lay the fish in a shallow ovenproof dish, in a single layer, side by side and head next to tail.
- Bake for about 20 minutes, until the bacon is brown and the leeks are tender.
- The trout should be cooked through, check by inserting a sharp knife into the thickest part.
- Sprinkle the remaining parsley over the trout, pour over the buttery juices from the dish and serve with lemon wedges.
Coming soon- Where to buy Wot Eat ingredients NEAR YOU.
CLICK HERE to see how it will work (currently, all stores used are for illustration purposes only).