1 whole sea trout, 2-2.3kg,
scaled and gutted
sea salt and freshly ground
2 slices of lemon
few sprigs each of thyme
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
2 large shallots, peeled and
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
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