Best Welsh Trout With Bacon Recipes

BAKED TROUT WITH 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.

BROILED TROUT WITH BACON, ONIONS, AND RAISINS

Steps:

• Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then pour off all but 1/4 cup fat (add additional olive oil if bacon doesn't render enough fat). Add onion to skillet and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown on edges, about 6 minutes. Stir in bacon, raisins, vinegar, sugar, and 1/4 teaspoon salt and boil until liquid is reduced to about 1/3 cup, about 1 minute. Remove from heat and keep warm, covered.
• Preheat broiler and oil baking pans.
• Arrange 2 trout, opened and skin side down, in each pan. Brush flesh of fish with 2 teaspoons oil (total) and sprinkle with pepper and remaining 1/4 teaspoon salt.
• Broil 1 pan of fish about 4 inches from heat until just cooked through, 2 to 3 minutes, then loosely cover with foil to keep warm and broil second pan of fish in same manner. Spoon bacon mixture down center of each fish and drizzle with remaining juices from skillet.

TROUT WRAPPED IN BACON

Steps:

• Pre-heat oven to 400F
• Wrap 2 slices of bacon around each fish and place in a shallow ovenproof dish with the loose ends tucked underneath.
• Bake for 15-20 minutes, until tender.
• Garnish with chopped parsley.

BACON WRAPPED TROUT

Steps:

• Preheat the oven to 425 degrees F.
• Sprinkle the inside and outside of the trout with salt and pepper. Combine 1 tablespoon of the olive oil, the herbs, capers, garlic, lemon juice and some salt and pepper in a small bowl and divide this mixture between the two trout. Fold the trout back onto themselves, lay 2 lemon slices on top of each fish, and then wrap each trout with 2 slices of bacon holding the lemons in place.
• Heat a large cast-iron skillet over medium-high heat and coat lightly with the remaining tablespoon olive oil. Place the trout, lemon-side up, in the pan and cook for 3 minutes, then place in the oven. Roast, flipping halfway through roasting to ensure the bacon is crisp, for 20 to 25 minutes.

BACON-WRAPPED TROUT STUFFED WITH FRESH SAGE

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.

WELSH TROUT WITH BACON BRYTHYLL AH CHIG MOCH

Steps:

• Arrange bacon in single layer in broiler pan. Cook uncovered in 400°F oven for 10 minutes; drain.
• Sprinkle inside of fish with 2 tablespoons parsley, the 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. 6 servings.
• Betty Crocker's New international Cookbook.

PAN-FRIED TROUT WITH BACON

Steps:

• Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain. Crumble bacon. Pour off all but 3 tablespoons drippings from skillet. Add 1 tablespoon butter and stir to melt. Sprinkle fish with salt and pepper. Coat flesh side of fish with flour; shake off excess. Add fish, flesh side down, to skillet. Cook 2 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes. Transfer fish to 2 plates. Pour off drippings from skillet; wipe skillet clean. Melt 4 tablespoons butter in same skillet over medium heat. Add all but 2 tablespoons onions; sauté 3 minutes. Stir in bacon, lemon juice, capers, and tarragon. Season sauce with salt and pepper. Pour sauce over fish. Sprinkle fish with 2 tablespoons green onions.

ROAST TROUT WITH BACON AND HERBS

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.

BACON AND SAGE PANFRIED TROUT

Steps:

• In a large heavy skillet cook 8 of the bacon slices over moderate heat, turning them occasionally, until they are crisp, transfer them to paper towels to drain, and pour off the fat. Crumble the cooked bacon into a small bowl and stir in the minced sage. In the skillet cook the remaining 16 bacon slices in 2 batches until the bacon just becomes translucent and the edges begin to curl, transfer them to paper towels to drain, and pour off the fat.
• Preheat the oven to 375°F. Rinse the trout under cold water and pat them dry inside and out. Sprinkle the cavity of each trout with one eighth of the crumbled bacon mixture and salt and pepper to taste. Wrap 2 of the whole bacon slices around each trout, using wooden picks to secure the bacon and close the cavities. Mound the cornmeal on a sheet of wax paper and roll each trout in it, coating it completely and gently shaking off the excess.
• Heat the skillet over moderately high heat until it is hot, add the oil, and heat it until it is hot but not smoking. In the oil fry the trout, not touching each other, in batches for 3 minutes on each sides, or until they are just firm and the bacon is golden, transferring them as they are fried with long spatulas to a shallow baking pan. When all the trout has been fried, bake them for 5 minutes, or until they just flake and are heated through. Discard the wooden picks, arrange the trout carefully on a platter, and garnish them with the sage sprigs and the lemon wedges.

WELSH TROUT WITH BACON

Steps:

• 1. Heat oven to 350 F.
• 2. Wash and dry the trout inside and out.
• 3. Sprinkle inside and out with garlic salt and pepper
• 4. Wrap each fish with 2 slices of bacon. Secure with toothpicks
• 5. Place fish in a shallow pan.
• 6. Bake for 20 minutes or until fish flakes.
• 7. Serve with lemon slices