2216. OCEAN TROUT, BACON and COLESLAW

serves four


8 thin slices streaky bacon
3 tablespoons mayonnaise
3 tablespoons vinaigrette dressing
¼ red cabbage, finely sliced
1 small red onion, finely sliced
1 cup flat-leaf parsley leaves
50g parmesan cheese, shaved
salt
pepper
4 ocean trout fillets, skin on and pin-boned

Preheat oven to 150C. Place bacon between two layers of baking paper and then between two baking trays. Bake for 15 minutes or until golden and crisp. Remove to paper towel. Mix mayonnaise and vinaigrette in a large bowl. Add cabbage, onion, parsley and parmesan and toss well. Season trout and grill or pan fry to your liking. Just before serving with the trout, layer bacon with coleslaw so it remains crispy.


bacon recipe courtesy of: Jane and Jeremy Strode, The Sydney Morning Herald, GPO Box 506, Sydney NSW 2001, Australia, Friday August 21, 2009