140. BACON-WRAPPED TROUT with PERSILLADE

serves four


4 whole trout, boned and butterflied, head and tail intact
32 slices high-quality bacon, sliced ultra thin
Persillade (see recipe below)
extra-virgin olive oil (for grill or sauté pan)
salt and freshly ground black pepper

Persillade (bread crumb stuffing)
4 tablespoons unsalted butter
4 tablespoons Panko (Japanese breadcrumbs) or unseasoned breadcrumbs
2 tablespoons chopped parsley
1 garlic clove, minced

Lay 8 slices of bacon on work surface, neatly overlapping them slightly.

Lay trout on work surface and open up to expose meat. Season lightly with salt and pepper. Spoon ¼ of the persillade into the center and close fish. Place on top of bacon and wrap bacon around the fish leaving the head and tail exposed. Repeat process with remaining fish.

On a hot grill, brush grate with olive oil. (If using stovetop, add a little oil and a pat of butter to sauté pan, until butter just starts to bubble.) Grill each trout until bacon is fully cooked and crisp on both sides (turning only once), about 10 minutes per side.


Persillade:
In a small sauté pan over low heat, melt butter. Add garlic and Panko. Season with salt and pepper. Sauté for about 5 minutes. Add parsley. Season again if desired. Set mixture aside until ready to use.


courtesy of: Tom Valenti, 'Cesca, New York, New York