1080. CAMPFIRE TROUT with HERBS and BACON

makes 4 servings


4 small butterflied whole trout (8 to 10 ounces each)
salt and pepper
1 medium lemon, thinly sliced
generous handful of mixed herbs, such as thyme, rosemary, chervil, and tarragon
4 pieces thinly sliced smoked bacon

Build a campfire and place a grilling rack over it. Open the grilling basket and place it over a cutting board. Lay trout in the grilling basket opened up like a book. Sprinkle flesh generously with salt and pepper. Distribute lemon slices and herbs evenly among trout, laying ingredients on the left half of the fish. Close the right half of the trout over the filling. Secure each fish by wrapping a slice of bacon around its middle section. Sprinkle outside of each fish with salt and pepper mix, and close the grilling basket.

Set the grilling basket over the campfire, directly on the grill rack. Cook, flipping grilling basket occasionally, until trout are nicely browned, bacon is rendered, and each fish’s flesh is opaque and flakes easily with a fork. Remove from heat, open the basket, and transfer fish to a serving platter.


courtesy of: Regan Burns, CHOW