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Trout with Bacon (Brythyll a Chig Moch ? Wales)

Serve this with carrots and peas as the English do.

12 slices bacon
6 drawn whole trout (about 5 ounces each)
2 tablespoons minced parsley
1 1/2 teaspoons salt
1/4 teaspoon freshly-ground pepper
Minced parsley

Arrange bacon in single layer in broiler pan. Bake uncovered at 400 degrees F for 10 minutes; drain. Sprinkle inside of fish with 2 tablespoons parsley, 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.

Yields 6 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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