Recipe OF THE WEEK
BACON-WRAPPED TROUT STUFFED WITH HERBS
INGREDIENTS
4 whole trout of about 340-400g, butterflied and bones removed Salt and ground black pepper Garlic powder 8 sprigs thyme 4 sprigs rosemary 2 large lemons, sliced into thin half-moons 8 spring onions 16 to 20 strips bacon
METHOD
1 Prepare a grill over medium heat. 2 Season the trout inside and out with salt, pepper and garlic powder.
3 Stuff each trout with 2 sprigs of thyme, 1 sprig of rosemary, and a row of lemon slices.
4 Layer the remaining lemon slices and two spring onions on top.
5 Wrap the trout with bacon, starting at the tail and tucking each strip in – 4 or 5 per fish.
6 Tie a long length of kitchen twine around each trout to secure it. Unwaxed dental floss works too.
7 Grill the trout until a knife easily pierces the thickest part of the flesh and the bacon is crisp, turning frequently to avoid flare-ups. This will probably take 15-20 minutes. ■ The New Camp Cookbook by Linda Ly. Voyageur Press. Photo by Will Taylor.