Friday, December 11, 2009


serves 3-4

1 whole sea trout, 2-2.3kg,
 scaled and gutted
sea salt and freshly ground
 black pepper
2 slices of lemon
few sprigs each of thyme 
and rosemary
10-12 thin streaky bacon
olive oil, to drizzle

For the Jersey Royals
700 grams Jersey Royal potatoes,
 scrubbed and large ones halved or quartered
2 tablespoons olive oil, plus extra 
to drizzle
2 large shallots, peeled and
 finely chopped
150 grams samphire (optional)
squeeze of lemon juice
handful of flat-leaf parsley,

Preheat the oven to 200C/
Gas 6. Wash and pat the trout dry with kitchen paper, then lightly score both sides on the diagonal. Rub a little salt and pepper all over the fish, including inside the gut cavity. Open out the cavity and stuff it with the lemon slices and herb sprigs.

Arrange the bacon rashers 
in a neat row on a chopping board with their sides slightly overlapping. Place the stuffed trout in the middle and wrap 
 the bacon around it. Carefully transfer the fish to a lightly oiled baking tray. Drizzle over a little olive oil and bake in the oven 
for 25-30 minutes, until the fish 
is cooked through. To check 
that it’s done, insert a small 
knife into the thickest part and press it lightly to one side – the flesh should come away easily from the bone.

While the fish is in the oven, cook the potatoes. Put them into a pan of salted water and 
boil for 8-10 minutes until just tender when pierced with the 
tip of a knife. Drain well and
set aside.

Heat the olive oil in a sauté pan and add the shallots 
and a little seasoning. Sweat 
them over a medium heat for 
4-5 minutes until they become translucent. Add the samphire and a squeeze of lemon juice. 
Cook for another couple 
of minutes before adding the potatoes. Season to taste – although you probably won’t 
need to add extra salt due to 
the naturally salty samphire. 
Take the pan off the heat and 
toss in the chopped parsley.

Pile the potato and samphire mixture into a large, warmed bowl and serve alongside the baked sea trout.

bacon recipe courtesy of: Gordon Ramsay | The Times Online, May 23, 2009

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