Serves 4
2 rashers streaky bacon
2 sprigs thyme
1 lemon, zested and cut into quarters
50g fresh bread crumbs
4 rainbow trout fillets
2 tbsp olive oil
Heat oven to 425F/220C/fan 200C/gas 7. Finely chop the bacon, then mix together with the thyme, lemon zest and breadcrumbs. Place the fish fillets in a lightly oiled baking dish, then sprinkle a quarter of the breadcrumb mixture over each fillet. Arrange the lemon wedges around the fish and drizzle with the oil. Roast the fish for 8-10 mins until it is cooked through, flakes easily and the topping is golden. Serve with steamed veg and boiled new potatoes.
bacon recipe source: Good Food magazine, BBC, September 2007
Showing posts with label trout. Show all posts
Showing posts with label trout. Show all posts
Saturday, June 11, 2016
Thursday, January 07, 2016
3790. SMOKED TROUT and BACON PITAS
makes 4 pitas
10 ounces thick-cut bacon, cut into 1-inch pieces (about 10 slices)
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons grainy mustard
Salt and freshly ground pepper
6 ounces skinless smoked trout fillets, flaked
1 1/2 cups cherry tomatoes (1/2 pound), halved
1/4 pound frisée, torn (4 cups)
2 scallions, thinly sliced
Four 7-inch pita breads
In a large skillet, cook the bacon over moderately high heat until browned and crisp, about 8 minutes. Drain the bacon on paper towels. In a bowl, mix the mayonnaise with the sour cream and mustard and season with salt and pepper. Add the bacon, smoked trout, cherry tomatoes, frisée and scallions and toss to coat. Spoon the salad into the pita breads and serve.
bacon recipe source: Annie Miller, Food & Wine, August 2004
Tuesday, May 26, 2015
3569. KOHLRABI CAKES with BACON and DILL
makes about 12 cakes, serving 6
1 pound yellow potatoes (about 4 small), peeled and quartered
1 pound kohlrabi (about 2 heads), peeled and cut the same size as the potatoes
1/2 pound bacon ends, bacon pieces, diced small
1 small yellow onion, diced
3 cloves garlic, minced
1/2 cup whole milk or canned, full-fat coconut milk
1/2 teaspoon ground white pepper
1 1/4 cups potato starch
3 tablespoons minced fresh dill (plus sprigs for garnish, if desired)
10 ounces smoked trout or white fish or 6 fried or poached eggs, for serving (optional)
2 tablespoons crème fraîche, for garnish (optional)
Boil the potatoes and kohlrabi in a pot of water for about 20 to 30 minutes, until tender. Drain and transfer to a large bowl. Set aside. In a skillet, cook the bacon over medium heat until brown and crispy. Add the onion and garlic to the pan and continue cooking until the onion is translucent. Using a slotted spoon, transfer the bacon mixture to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the skillet. Set the skillet with the bacon fat aside. Save the rest of the bacon fat for another use. In the large bowl, mash the drained potatoes and kohlrabi with the milk, pepper, and potato starch, then add the bacon mixture and mix well. Add the dill and mix to combine. Heat the skillet with the reserved bacon fat over medium heat. Working in batches, place three or four burger-sized clumps of the kohlrabi mixture in the pan. (Do not overcrowd the pan; the number of cakes you cook at a time depends on the size of your pan.) Cook for about 5 minutes, until the bottoms are lightly browned. Flip, lightly press down with the back of a spatula, and continue cooking until the second side is browned. Transfer the finished cakes to a plate, and repeat with the rest of the kohlrabi mixture. Serve two cakes per person with a piece of smoked fish or a fried or poached egg, and garnish with crème fraîche and a sprig of fresh dill, if you like.
bacon recipe source: Diana Rodgers, Sustainable Dish (@SustainableDish), January 10, 2015; The Homegrown Paleo Cookbook: Over 100 Delicious, Gluten-Free, Farm-to-Table Recipes, and a Complete Guide to Growing Your Own Healthy Food, by Diana Rodgers (Victory Belt Publishing, 2015)
1 pound yellow potatoes (about 4 small), peeled and quartered
1 pound kohlrabi (about 2 heads), peeled and cut the same size as the potatoes
1/2 pound bacon ends, bacon pieces, diced small
1 small yellow onion, diced
3 cloves garlic, minced
1/2 cup whole milk or canned, full-fat coconut milk
1/2 teaspoon ground white pepper
1 1/4 cups potato starch
3 tablespoons minced fresh dill (plus sprigs for garnish, if desired)
10 ounces smoked trout or white fish or 6 fried or poached eggs, for serving (optional)
2 tablespoons crème fraîche, for garnish (optional)
Boil the potatoes and kohlrabi in a pot of water for about 20 to 30 minutes, until tender. Drain and transfer to a large bowl. Set aside. In a skillet, cook the bacon over medium heat until brown and crispy. Add the onion and garlic to the pan and continue cooking until the onion is translucent. Using a slotted spoon, transfer the bacon mixture to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the skillet. Set the skillet with the bacon fat aside. Save the rest of the bacon fat for another use. In the large bowl, mash the drained potatoes and kohlrabi with the milk, pepper, and potato starch, then add the bacon mixture and mix well. Add the dill and mix to combine. Heat the skillet with the reserved bacon fat over medium heat. Working in batches, place three or four burger-sized clumps of the kohlrabi mixture in the pan. (Do not overcrowd the pan; the number of cakes you cook at a time depends on the size of your pan.) Cook for about 5 minutes, until the bottoms are lightly browned. Flip, lightly press down with the back of a spatula, and continue cooking until the second side is browned. Transfer the finished cakes to a plate, and repeat with the rest of the kohlrabi mixture. Serve two cakes per person with a piece of smoked fish or a fried or poached egg, and garnish with crème fraîche and a sprig of fresh dill, if you like.
bacon recipe source: Diana Rodgers, Sustainable Dish (@SustainableDish), January 10, 2015; The Homegrown Paleo Cookbook: Over 100 Delicious, Gluten-Free, Farm-to-Table Recipes, and a Complete Guide to Growing Your Own Healthy Food, by Diana Rodgers (Victory Belt Publishing, 2015)
Monday, September 30, 2013
3066. WHOLE TROUT stuffed with PEA PODS, MUSHROOMS and SCRAMBLED EGGS broiled in BACON
4 medium trout
2 eggs
1/2 cup chopped mushrooms
1/2 cup chopped Chinese pea pods
bacon
Slit the trout open along the back, between the head and tail, carefully removing the bones and entrails. Sprinkle the trout with salt.
Beat the eggs and season with salt. Add the chopped mushrooms and pea pods. Scramble the mixture, but do not allow to become too dry. Remove to a dish and allow to cool.
Stuff the egg and vegetable mixture into the trout. Wrap each fish spirally with a strip of bacon, securing with toothpicks. Broil the trout slowly until done, turning once. Remove the toothpicks before serving.
bacon recipe courtesy of: Japanese Cuisine: A Culinary Tour, by John D. Keys. Tokyo & Rutland, VT: Charles E. Tuttle Company, 1966, p. 71
2 eggs
1/2 cup chopped mushrooms
1/2 cup chopped Chinese pea pods
bacon
Slit the trout open along the back, between the head and tail, carefully removing the bones and entrails. Sprinkle the trout with salt.
Beat the eggs and season with salt. Add the chopped mushrooms and pea pods. Scramble the mixture, but do not allow to become too dry. Remove to a dish and allow to cool.
Stuff the egg and vegetable mixture into the trout. Wrap each fish spirally with a strip of bacon, securing with toothpicks. Broil the trout slowly until done, turning once. Remove the toothpicks before serving.
bacon recipe courtesy of: Japanese Cuisine: A Culinary Tour, by John D. Keys. Tokyo & Rutland, VT: Charles E. Tuttle Company, 1966, p. 71
Tuesday, June 18, 2013
2962. SMOKED TROUT, WATERCRESS, CRISPY BACON and GRIBICHE SANDWICH
sandwich bread, sliced and buttered
watercress or rocket
streaky bacon, 2 rashers per person, cooked until crisp
smoked trout
salt and freshly ground black pepper
gribiche sauce (recipe below)
Gribiche
watercress or rocket
streaky bacon, 2 rashers per person, cooked until crisp
smoked trout
salt and freshly ground black pepper
gribiche sauce (recipe below)
Gribiche
1 1/2 cups mayonnaise
1 tablespoon finely chopped tarragon leaves
2 tablespoons finely chopped chervil leaves
2 hard-boiled eggs, coarsely chopped
2 tablespoons capers, finely chopped
3 tablespoons gherkins, finely diced
Combine all the ingredients in a small bowl. Refrigerate until needed.
To assemble: Place the buttered bread on a clean surface or chopping board. To each slice add a layer of watercress then two rashers of the crisp bacon. Top with chunks of smoked trout then spoon over some dollops of the gribiche. Season with salt and black pepper and finish the sandwiches with another slice of bread.
1 tablespoon finely chopped tarragon leaves
2 tablespoons finely chopped chervil leaves
2 hard-boiled eggs, coarsely chopped
2 tablespoons capers, finely chopped
3 tablespoons gherkins, finely diced
Combine all the ingredients in a small bowl. Refrigerate until needed.
To assemble: Place the buttered bread on a clean surface or chopping board. To each slice add a layer of watercress then two rashers of the crisp bacon. Top with chunks of smoked trout then spoon over some dollops of the gribiche. Season with salt and black pepper and finish the sandwiches with another slice of bread.
bacon recipe courtesy of: Al Brown, Cuisine, #118, PO Box 6341, Wellesley St, Auckland 1141, Auckland 1021, New Zealand
Sunday, October 14, 2012
2715. STEELHEAD TROUT with CURRANT BACON and ONION SAUCE
serves two
2 8-oz. steelhead trout fillets
2 teaspoons olive oil
1/4 - 1/2 teaspoon salt and pepper, to taste
4 strips of thick bacon
1 cup onion, coarsely chopped
1/2 cup dried currants
1/4 cup red wine vinegar
2 teaspoons honey
Preheat oven to broil. Prep baking sheet by lining with foil and greasing lightly. Remove pin bones from fillet if necessary. Slow cook bacon on medium low heat until done. Remove and place on paper towel. Chop when cooled. If less than 1/4 cup of grease is left in the pan, add more grease or oil. When heated, add chopped onion. Cook onions until light brown, about six minutes. When tender and lightly carmalized, add honey, vinegar, and currants. Let reduce until most of the liquid is gone. Remove from burner and set sauce aside. Place filet onto greased & lined baking sheet skin down. Sprinkle and lightly rub 2 tsp oil onto surface of filet. Sprinkle salt and pepper. Place pan onto rack about 3″ from broiler for 4-6 minutes or internal temperature is 130. Spoon sauce onto filet and serve with steamed broccoli or other veggie. Serve immediately.
bacon recipe courtesy of: the quaint life (member), Fast Paleo, May 9, 2012
2 8-oz. steelhead trout fillets
2 teaspoons olive oil
1/4 - 1/2 teaspoon salt and pepper, to taste
4 strips of thick bacon
1 cup onion, coarsely chopped
1/2 cup dried currants
1/4 cup red wine vinegar
2 teaspoons honey
Preheat oven to broil. Prep baking sheet by lining with foil and greasing lightly. Remove pin bones from fillet if necessary. Slow cook bacon on medium low heat until done. Remove and place on paper towel. Chop when cooled. If less than 1/4 cup of grease is left in the pan, add more grease or oil. When heated, add chopped onion. Cook onions until light brown, about six minutes. When tender and lightly carmalized, add honey, vinegar, and currants. Let reduce until most of the liquid is gone. Remove from burner and set sauce aside. Place filet onto greased & lined baking sheet skin down. Sprinkle and lightly rub 2 tsp oil onto surface of filet. Sprinkle salt and pepper. Place pan onto rack about 3″ from broiler for 4-6 minutes or internal temperature is 130. Spoon sauce onto filet and serve with steamed broccoli or other veggie. Serve immediately.
bacon recipe courtesy of: the quaint life (member), Fast Paleo, May 9, 2012
Wednesday, August 29, 2012
2669. PAN-FRIED BROOK TROUT with BACON
yields ten servings
15 bacon slices
10 brook trout, trimmed, boned
2 teaspoons salt
1 teaspoon ground black pepper
16 fl oz. buttermilk, or as needed
16 fl oz. vegetable oil, or as needed
8 oz. all-purpose flour, or as needed
2 lemons, cut into wedges
Lay the bacon on a sheet pan in a single layer. Place in a 375°F/191°C oven and cook for 15 minutes or until crispy. Cut each slice in half and reserve. Season the interior of the trout with salt and pepper. Lay the trout in a buttermilk-lined hotel pan. Heat the oil in a large cast-iron skillet or sauté pan over medium-high heat. Lightly dredge the trout in flour and shake off excess. Pan fry the trout 4-5 minutes per side; lower the heat as needed to avoid scorching. Blot briefly on absorbent paper towels. Lay 3 slices of crispy bacon on top of each trout and serve immediately with a lemon wedge, or reserve hot for service.
bacon recipe courtesy of: The Professional Chef, 8th edition, by The Culinary Institute of America
15 bacon slices
10 brook trout, trimmed, boned
2 teaspoons salt
1 teaspoon ground black pepper
16 fl oz. buttermilk, or as needed
16 fl oz. vegetable oil, or as needed
8 oz. all-purpose flour, or as needed
2 lemons, cut into wedges
Lay the bacon on a sheet pan in a single layer. Place in a 375°F/191°C oven and cook for 15 minutes or until crispy. Cut each slice in half and reserve. Season the interior of the trout with salt and pepper. Lay the trout in a buttermilk-lined hotel pan. Heat the oil in a large cast-iron skillet or sauté pan over medium-high heat. Lightly dredge the trout in flour and shake off excess. Pan fry the trout 4-5 minutes per side; lower the heat as needed to avoid scorching. Blot briefly on absorbent paper towels. Lay 3 slices of crispy bacon on top of each trout and serve immediately with a lemon wedge, or reserve hot for service.
bacon recipe courtesy of: The Professional Chef, 8th edition, by The Culinary Institute of America
Sunday, May 27, 2012
2575. GRILLED HICKORY-SMOKED BACON-WRAPPED RAINBOW TROUT
serves four
4 whole rainbow trout, about 1 lb. per fish, cleaned
olive oil
kosher salt
4 whole rainbow trout, about 1 lb. per fish, cleaned
olive oil
kosher salt
12 slices hickory-smoked bacon, room temperature
Pat trout dry with paper towels if necessary. Brush trout inside and out with olive oil and season with salt. Starting
with the head, just beneath the eye, begin to wrap the bacon around the
circumference of the fish slightly overlapping so you do not see any of
the fish skin. Each fish will take about 3 pieces of bacon to wrap. (Stop wrapping when you get to the last inch of the tail.) Wrap each fish and put on a clean platter. This step can be done up to 1 day in advance. If doing in advance, cover fish tightly and refrigerate until ready to grill.
Place fish in the center of the cooking grate over indirect heat and grill for 10 minutes. Turn fish and continue to cook for 5 to 10 minutes more or until fish flakes and is cooked through. Remove from grill and serve immediately.
bacon recipe courtesy of: Girls at the Grill
Tuesday, April 17, 2012
2535. BACON-WRAPPED TROUT stuffed with BALSAMIC ONION COMPOTE in ROSEMARY CREAM SAUCE
serves six
3/4 cup balsamic vinegar
1 1/2 cups water
2 large onions, sliced thin (about 4 cups)
1/3 cup sugar
4 teaspoons chopped fresh rosemary leaves plus 12 sprigs
2 cups low-salt chicken broth
1 cup heavy cream
six 10-ounce trout, cleaned, leaving heads and tails intact
24 slices bacon (about 1 1/2 pounds)
1 tablespoon olive oil
In a heavy saucepan boil vinegar, water, onions, sugar, and 2 teaspoons chopped rosemary, stirring occasionally, 7 minutes, or until onions are slightly softened. Remove pan from heat and let stand 15 minutes. In a coarse sieve set over another saucepan drain onions, reserving cooking liquid. Transfer onion compote to a bowl and cool.
Boil reserved cooking liquid with remaining 2 teaspoons chopped rosemary until reduced to about 3/4 cup. Add broth and boil liquid until reduced to about 1 1/2 cups. Stir in cream and boil sauce until reduced to about 2 cups. Reserve sauce in pan.
Preheat oven to 450°F. and lightly oil a large shallow baking pan.
Rinse trout under cold water and pat dry inside and out. Fill cavity of each trout with onion compote and season with salt and pepper. Wrap 4 slices bacon around middle of each trout, overlapping them slightly and leaving head and tail exposed.
In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and brown trout, 2 at a time, until bacon is completely browned, about 5 minutes, pouring off excess fat between batches and transferring trout as browned with a long spatula to oiled pan. Top each trout with 2 rosemary sprigs and bake in middle of oven 15 to 20 minutes, or until cooked through.
Pour off remaining fat from skillet and deglaze skillet with reserved sauce over moderate heat, scraping up any brown bits. Strain sauce through a fine sieve into saucepan. Season sauce with salt and pepper and keep warm.
Divide sauce among 6 plates and top with trout.
bacon recipe courtesy of: Gourmet Magazine, March 1995
3/4 cup balsamic vinegar
1 1/2 cups water
2 large onions, sliced thin (about 4 cups)
1/3 cup sugar
4 teaspoons chopped fresh rosemary leaves plus 12 sprigs
2 cups low-salt chicken broth
1 cup heavy cream
six 10-ounce trout, cleaned, leaving heads and tails intact
24 slices bacon (about 1 1/2 pounds)
1 tablespoon olive oil
In a heavy saucepan boil vinegar, water, onions, sugar, and 2 teaspoons chopped rosemary, stirring occasionally, 7 minutes, or until onions are slightly softened. Remove pan from heat and let stand 15 minutes. In a coarse sieve set over another saucepan drain onions, reserving cooking liquid. Transfer onion compote to a bowl and cool.
Boil reserved cooking liquid with remaining 2 teaspoons chopped rosemary until reduced to about 3/4 cup. Add broth and boil liquid until reduced to about 1 1/2 cups. Stir in cream and boil sauce until reduced to about 2 cups. Reserve sauce in pan.
Preheat oven to 450°F. and lightly oil a large shallow baking pan.
Rinse trout under cold water and pat dry inside and out. Fill cavity of each trout with onion compote and season with salt and pepper. Wrap 4 slices bacon around middle of each trout, overlapping them slightly and leaving head and tail exposed.
In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and brown trout, 2 at a time, until bacon is completely browned, about 5 minutes, pouring off excess fat between batches and transferring trout as browned with a long spatula to oiled pan. Top each trout with 2 rosemary sprigs and bake in middle of oven 15 to 20 minutes, or until cooked through.
Pour off remaining fat from skillet and deglaze skillet with reserved sauce over moderate heat, scraping up any brown bits. Strain sauce through a fine sieve into saucepan. Season sauce with salt and pepper and keep warm.
Divide sauce among 6 plates and top with trout.
bacon recipe courtesy of: Gourmet Magazine, March 1995
Thursday, June 02, 2011
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
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
Wednesday, March 23, 2011
2145. WARM SALAD of TEA-SMOKED TROUT with CRISPY BACON, FRISEE and HORSERADISH
serves 6-8
For the tea-smoked trout
6oz demerara sugar
6oz long grain rice
leaves from 14 tea bags
olive oil, to drizzle
11½-12½oz fresh trout, heads removed
salt and freshly ground black pepper
For the dressing
3½fl oz fish stock
3½fl oz double cream
2 tablespoons creamed horseradish sauce, from a jar
3½fl oz cider
salt and freshly ground black pepper
For the salad
8oz smoked streaky bacon, rind removed
1oz butter
1 Golden Delicious apple, thinly sliced
7oz frisée lettuce, torn
4 tablespoons chopped parsley
2 tablespoons chopped chives
extra virgin olive oil, to drizzle
Preheat the oven to 200C/400F/Gas 6.
For the tea-smoked trout, put the sugar, rice and tea leaves into a bowl and mix together. Line a wok with heavy-duty kitchen foil and pour the mixture on top. Cover with another layer of foil, drizzle over some olive oil and place the trout on top. Season with salt and freshly ground black pepper, then cover with another sheet of foil, sealing it tightly around the edges. Place on the hob over a moderate heat and leave the trout to smoke for a few minutes. Set aside. (CAUTION: tea-smoking generates a lot of smoke. Cook in a well-ventilated area.)
For the dressing, bring the stock to the boil in a saucepan and continue to boil, uncovered, until reduced by half. Leave to cool.
Whip the cream until stiff peaks form, then fold in the creamed horseradish, the cooled fish stock and cider. Season to taste with salt and freshly ground black pepper.
For the salad, place the bacon on a baking tray and cook in the oven until crisp.
Meanwhile, heat the butter in a frying pan and cook the apple slices until soft and golden.
Remove the bacon from the oven and, when cold enough to handle, break into bite-size pieces.
Arrange the frisée lettuce on serving plates. Scatter the bacon on top, drizzle over some of the dressing, then scatter over the apple slices and chopped herbs. Spoon over the remainder of the dressing and top with the smoked trout. Drizzle with a little olive oil and serve immediately.
bacon recipe courtesy of: James Martin, Stately Suppers, BBC-Food
For the tea-smoked trout
6oz demerara sugar
6oz long grain rice
leaves from 14 tea bags
olive oil, to drizzle
11½-12½oz fresh trout, heads removed
salt and freshly ground black pepper
For the dressing
3½fl oz fish stock
3½fl oz double cream
2 tablespoons creamed horseradish sauce, from a jar
3½fl oz cider
salt and freshly ground black pepper
For the salad
8oz smoked streaky bacon, rind removed
1oz butter
1 Golden Delicious apple, thinly sliced
7oz frisée lettuce, torn
4 tablespoons chopped parsley
2 tablespoons chopped chives
extra virgin olive oil, to drizzle
Preheat the oven to 200C/400F/Gas 6.
For the tea-smoked trout, put the sugar, rice and tea leaves into a bowl and mix together. Line a wok with heavy-duty kitchen foil and pour the mixture on top. Cover with another layer of foil, drizzle over some olive oil and place the trout on top. Season with salt and freshly ground black pepper, then cover with another sheet of foil, sealing it tightly around the edges. Place on the hob over a moderate heat and leave the trout to smoke for a few minutes. Set aside. (CAUTION: tea-smoking generates a lot of smoke. Cook in a well-ventilated area.)
For the dressing, bring the stock to the boil in a saucepan and continue to boil, uncovered, until reduced by half. Leave to cool.
Whip the cream until stiff peaks form, then fold in the creamed horseradish, the cooled fish stock and cider. Season to taste with salt and freshly ground black pepper.
For the salad, place the bacon on a baking tray and cook in the oven until crisp.
Meanwhile, heat the butter in a frying pan and cook the apple slices until soft and golden.
Remove the bacon from the oven and, when cold enough to handle, break into bite-size pieces.
Arrange the frisée lettuce on serving plates. Scatter the bacon on top, drizzle over some of the dressing, then scatter over the apple slices and chopped herbs. Spoon over the remainder of the dressing and top with the smoked trout. Drizzle with a little olive oil and serve immediately.
bacon recipe courtesy of: James Martin, Stately Suppers, BBC-Food
Sunday, January 23, 2011
2086. CORNMEAL-CRUSTED RAINBOW TROUT with CHEDDAR-BACON SPOON BREAD and BACON-CABERNET VINEGAR-WILTED GREENS
serves four
4 each de-boned rainbow trout fillets
cornmeal mixture for dusting (recipe below)
1 ounce canola oil
Cornmeal mixture: (mix all together)
1 cup cornmeal
1/2 bunch thyme, chopped
1/4 cup corn starch
1 tablespoon paprika
1 tablespoon Old Bay seasoning
1 teaspoon salt
Cheddar-Bacon Spoon bread
1/2 lb. bacon, small dice
2 cups sharp cheddar, grated
6 ounces cornmeal
10 ounces cold water
2 ounces butter
2 each garlic cloves, minced
2 teaspoons salt
1 cup milk
4 each egg yolks
4 each egg whites
Dredge the fish in the cornmeal mixture. Heat the oil in a sauté pan and pan fry the trout until golden brown on each side and cooked through.
Render bacon in a small pan until brown and semi-crunchy. Stir cornmeal into cold water in a sauce pan. Cook over medium heat and bring to a bubbling boil, stirring constantly. When it is thick about 60 seconds, remove from heat. Stir in the cheese, butter, garlic and salt. When the cheese is melted pour in the milk and combine. Stir in egg yolks and bacon bits. Beat egg whites to stiff peaks and fold into the cornmeal mixture in three occasions. Pour mixture into a parchment paper-lined and well-greased pan. Bake for one hour at 325, it is done when you insert a wooden skewer and it comes out clean
Bacon Cabernet Vinegar Wilted Greens
1/2 pound bacon, rendered
1/4 cup red wine vinegar
2 bunches Swiss chard, washed and chopped
salt and pepper to taste
Wilt the Swiss chard in a sauté pan and deglaze with the vinegar and bacon. Add salt and pepper to taste.
bacon recipe courtesy of: California Cafe, Los Gatos & Palo Alto, California/Lone Tree, Colorado
4 each de-boned rainbow trout fillets
cornmeal mixture for dusting (recipe below)
1 ounce canola oil
Cornmeal mixture: (mix all together)
1 cup cornmeal
1/2 bunch thyme, chopped
1/4 cup corn starch
1 tablespoon paprika
1 tablespoon Old Bay seasoning
1 teaspoon salt
Cheddar-Bacon Spoon bread
1/2 lb. bacon, small dice
2 cups sharp cheddar, grated
6 ounces cornmeal
10 ounces cold water
2 ounces butter
2 each garlic cloves, minced
2 teaspoons salt
1 cup milk
4 each egg yolks
4 each egg whites
Dredge the fish in the cornmeal mixture. Heat the oil in a sauté pan and pan fry the trout until golden brown on each side and cooked through.
Render bacon in a small pan until brown and semi-crunchy. Stir cornmeal into cold water in a sauce pan. Cook over medium heat and bring to a bubbling boil, stirring constantly. When it is thick about 60 seconds, remove from heat. Stir in the cheese, butter, garlic and salt. When the cheese is melted pour in the milk and combine. Stir in egg yolks and bacon bits. Beat egg whites to stiff peaks and fold into the cornmeal mixture in three occasions. Pour mixture into a parchment paper-lined and well-greased pan. Bake for one hour at 325, it is done when you insert a wooden skewer and it comes out clean
Bacon Cabernet Vinegar Wilted Greens
1/2 pound bacon, rendered
1/4 cup red wine vinegar
2 bunches Swiss chard, washed and chopped
salt and pepper to taste
Wilt the Swiss chard in a sauté pan and deglaze with the vinegar and bacon. Add salt and pepper to taste.
bacon recipe courtesy of: California Cafe, Los Gatos & Palo Alto, California/Lone Tree, Colorado
Monday, January 03, 2011
2066. BAKED OYSTERS with BACON and LEEKS
serves four
12 fresh kumomoto oysters, cleaned & shucked
2 ounces trout roe
4 ounces applewood smoked bacon, diced
1 cup leeks, thinly sliced
1 teaspoon fresh thyme, chopped
2 tablespoons white wine
2 tablespoons parmesan cheese, grated
1/2 tablespoon butter
1/2 tablespoon flour
1/2 cup heavy cream
1/2 cup fresh breadcrumbs
2 tablespoons chives, chopped
Preheat oven to 500 degrees. Saute bacon and leeks until lightly browned, add thyme and saute 1 minute. Add wine and cook until absorbed and remove from heat. Melt butter in small skillet add flour and whisk 1 minute. Add cream and whisk until mixture thickens. Add cream, bacon mixture and cheese. Stir to combine and season with salt & pepper. Place oysters on the half shell on a baking sheet and spoon a tablespoon of mixture over each one. Top with breadcrumbs and bake until mixture bubbles and breadcrumbs are browned, about 5-8 minutes. To serve, top each oyster with a sprinkling of chopped chives and a generous spoonful of trout roe.
bacon recipe courtesy of: California Caviar Company, 2269 Chestnut Street, No. 266, San Francisco, California 94123
12 fresh kumomoto oysters, cleaned & shucked
2 ounces trout roe
4 ounces applewood smoked bacon, diced
1 cup leeks, thinly sliced
1 teaspoon fresh thyme, chopped
2 tablespoons white wine
2 tablespoons parmesan cheese, grated
1/2 tablespoon butter
1/2 tablespoon flour
1/2 cup heavy cream
1/2 cup fresh breadcrumbs
2 tablespoons chives, chopped
Preheat oven to 500 degrees. Saute bacon and leeks until lightly browned, add thyme and saute 1 minute. Add wine and cook until absorbed and remove from heat. Melt butter in small skillet add flour and whisk 1 minute. Add cream and whisk until mixture thickens. Add cream, bacon mixture and cheese. Stir to combine and season with salt & pepper. Place oysters on the half shell on a baking sheet and spoon a tablespoon of mixture over each one. Top with breadcrumbs and bake until mixture bubbles and breadcrumbs are browned, about 5-8 minutes. To serve, top each oyster with a sprinkling of chopped chives and a generous spoonful of trout roe.
bacon recipe courtesy of: California Caviar Company, 2269 Chestnut Street, No. 266, San Francisco, California 94123
Sunday, January 02, 2011
2065. BROOK TROUT roasted with SAGE, WALNUTS and BACON
yields four servings
8 slices bacon, diced
1 shallot, finely chopped
1/2 cup chopped walnuts
15 sage leaves, coarsely chopped
4 trout (about 3/4 to 1 pound each), cleaned, scaled, gills removed
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
lemon wedges and watercress sprigs for garnish
Preheat the oven to 450 degrees. In a medium skillet, fry the bacon until it is cooked through and very lightly browned, about 5 minutes. Remove the bacon and set it aside. Pour out excess bacon grease, return the skillet to the heat and add the shallot and walnuts. Toast, shaking the pan frequently, until the walnuts are very lightly browned, 3 to 4 minutes. Remove the pan from the heat and stir in the sage and reserved bacon.
Season the fish inside and out with salt and pepper and brush the skin lightly with vegetable oil. Divide the bacon mixture between the four trout, stuffing it in the cavity of each fish. Place fish in a large roasting pan fitted with a rack or two smaller pans. Roast until the fish is just cooked through, about 15 minutes. Transfer the trout to plates and serve garnished with lemon wedges and watercress sprigs.
bacon recipe courtesy of: Molly O'Neill, "Sage Advice," The New York Times, Food Section, November 14, 1999
8 slices bacon, diced
1 shallot, finely chopped
1/2 cup chopped walnuts
15 sage leaves, coarsely chopped
4 trout (about 3/4 to 1 pound each), cleaned, scaled, gills removed
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
lemon wedges and watercress sprigs for garnish
Preheat the oven to 450 degrees. In a medium skillet, fry the bacon until it is cooked through and very lightly browned, about 5 minutes. Remove the bacon and set it aside. Pour out excess bacon grease, return the skillet to the heat and add the shallot and walnuts. Toast, shaking the pan frequently, until the walnuts are very lightly browned, 3 to 4 minutes. Remove the pan from the heat and stir in the sage and reserved bacon.
Season the fish inside and out with salt and pepper and brush the skin lightly with vegetable oil. Divide the bacon mixture between the four trout, stuffing it in the cavity of each fish. Place fish in a large roasting pan fitted with a rack or two smaller pans. Roast until the fish is just cooked through, about 15 minutes. Transfer the trout to plates and serve garnished with lemon wedges and watercress sprigs.
bacon recipe courtesy of: Molly O'Neill, "Sage Advice," The New York Times, Food Section, November 14, 1999
Wednesday, December 29, 2010
2061. BAKED BROWN TROUT with BACON and HERB SALAD
serves four
4 whole trout (300 grams each), cleaned
8 slices smoked back bacon
2 cos (romaine) lettuce, sliced
a handful of mixed herbs, such as chervil, basil and flat-leaf parsley
extra-virgin olive oil
white vinegar
Preheat the oven to 200C/gas mark 6. Put two slices of bacon in the cavity of each trout and use a cocktail stick to close the belly. Sprinkle salt sparingly on both sides of the fish and pat into the skin. Oil a baking tray, arrange the fish on it, and bake for 12 to 15 minutes. Mix the lettuce and herbs together and dress with four tablespoons of olive oil and two tablespoons of white vinegar, plus salt and pepper. Divide among four plates. Remove the cocktail sticks and place the fish next to the salad. Serve immediately.
bacon recipe courtesy of: Seasonal Spanish Food: 125 Simple Recipes to Bring Home the Flavors of Spain by José Pizarro. Kyle Books, 2010
4 whole trout (300 grams each), cleaned
8 slices smoked back bacon
2 cos (romaine) lettuce, sliced
a handful of mixed herbs, such as chervil, basil and flat-leaf parsley
extra-virgin olive oil
white vinegar
Preheat the oven to 200C/gas mark 6. Put two slices of bacon in the cavity of each trout and use a cocktail stick to close the belly. Sprinkle salt sparingly on both sides of the fish and pat into the skin. Oil a baking tray, arrange the fish on it, and bake for 12 to 15 minutes. Mix the lettuce and herbs together and dress with four tablespoons of olive oil and two tablespoons of white vinegar, plus salt and pepper. Divide among four plates. Remove the cocktail sticks and place the fish next to the salad. Serve immediately.
bacon recipe courtesy of: Seasonal Spanish Food: 125 Simple Recipes to Bring Home the Flavors of Spain by José Pizarro. Kyle Books, 2010
Sunday, June 20, 2010
1868. SMOKED TROUT FISHCAKES with TREACLE-CURED BACON
serves four
For the fishcakes
1 large smoked trout
100 grams mashed potato
100 grams plain flour
1 egg
10 grams breadcrumbs
vegetable oil, for deep-frying
For the roasted beetroot
8 baby beetroot
1 sprig thyme
1 dash of olive oil
For the dressing
1 egg yolk
2 tablespoons grain mustard
1 dash of cider vinegar
1 pinch white sugar
1 dash of vegetable oil
To serve
8 rashers treacle cured bacon, griddled
200 grams rocket
For the beetroot: roast in foil with thyme and olive oil for 20-25 minutes until soft. Leave to cool then peel.
For the dressing: whisk all of the ingredients together.
For the fishcakes: flake the fish into a bowl, then mix with just enough warm mashed potato to bind. Roll into balls the size of a large hazelnut. Coat the balls in the flour, egg and bread crumbs. Just before needed, heat the oil in a deep fat fryer to 180C then deep fry the fishcakes for 2-3 minutes until golden brown. Drain on kitchen paper.
Serve the fishcakes with the roasted beetroot, bacon and the rocket drizzled with the dressing.
bacon recipe courtesy of: Paul Merrett, Market Kitchen, UKTV-Food
For the fishcakes
1 large smoked trout
100 grams mashed potato
100 grams plain flour
1 egg
10 grams breadcrumbs
vegetable oil, for deep-frying
For the roasted beetroot
8 baby beetroot
1 sprig thyme
1 dash of olive oil
For the dressing
1 egg yolk
2 tablespoons grain mustard
1 dash of cider vinegar
1 pinch white sugar
1 dash of vegetable oil
To serve
8 rashers treacle cured bacon, griddled
200 grams rocket
For the beetroot: roast in foil with thyme and olive oil for 20-25 minutes until soft. Leave to cool then peel.
For the dressing: whisk all of the ingredients together.
For the fishcakes: flake the fish into a bowl, then mix with just enough warm mashed potato to bind. Roll into balls the size of a large hazelnut. Coat the balls in the flour, egg and bread crumbs. Just before needed, heat the oil in a deep fat fryer to 180C then deep fry the fishcakes for 2-3 minutes until golden brown. Drain on kitchen paper.
Serve the fishcakes with the roasted beetroot, bacon and the rocket drizzled with the dressing.
bacon recipe courtesy of: Paul Merrett, Market Kitchen, UKTV-Food
Monday, May 24, 2010
1841. CORAL TROUT with ASIAN-STYLE CABBAGE, FENNEL and BACON
serves four
4 x 200 grams coral trout or snapper fillets with skin
2 tablespoons olive oil
2 tablespoons gluten-free tamari
3 rindless bacon rashers, fat trimmed, cut into thin matchsticks
1 baby fennel bulb, thinly sliced
1/4 savoy cabbage, thinly shredded
1/2 teaspoon cumin seeds
2 teaspoons honey
Spring onion, sliced on an angle, to serve
Preheat oven to 180°C. Score the fish skin to prevent fish from curling, then season. Heat 1 tbs of the oil in a non-stick frypan over medium-high heat. Cook fish, skinside down, for 3-4 minutes until crisp. Place skin-side up on a lightly oiled baking tray and drizzle with 1 tablespoon tamari. Bake for 5 minutes or until just cooked.
Meanwhile, heat remaining 1 tbs oil in the pan over medium-high heat. Cook bacon and fennel for 2-3 minutes, stirring, until bacon starts to crisp. Add cabbage and cumin and cook for 2-3 minutes until cabbage starts to wilt. Add honey and remaining tamari and stir to combine. Divide cabbage among plates, top with fish and drizzle with any pan juices. Garnish with spring onion and serve immediately.
bacon recipe courtesy of: Valli Little, delicious., March 2008, page 80
4 x 200 grams coral trout or snapper fillets with skin
2 tablespoons olive oil
2 tablespoons gluten-free tamari
3 rindless bacon rashers, fat trimmed, cut into thin matchsticks
1 baby fennel bulb, thinly sliced
1/4 savoy cabbage, thinly shredded
1/2 teaspoon cumin seeds
2 teaspoons honey
Spring onion, sliced on an angle, to serve
Preheat oven to 180°C. Score the fish skin to prevent fish from curling, then season. Heat 1 tbs of the oil in a non-stick frypan over medium-high heat. Cook fish, skinside down, for 3-4 minutes until crisp. Place skin-side up on a lightly oiled baking tray and drizzle with 1 tablespoon tamari. Bake for 5 minutes or until just cooked.
Meanwhile, heat remaining 1 tbs oil in the pan over medium-high heat. Cook bacon and fennel for 2-3 minutes, stirring, until bacon starts to crisp. Add cabbage and cumin and cook for 2-3 minutes until cabbage starts to wilt. Add honey and remaining tamari and stir to combine. Divide cabbage among plates, top with fish and drizzle with any pan juices. Garnish with spring onion and serve immediately.
bacon recipe courtesy of: Valli Little, delicious., March 2008, page 80
Tuesday, January 26, 2010
1723. BACON-WRAPPED OCEAN TROUT with TOMATO REDUCTION
serves two
2 ocean trout fillets
2 large bacon rashers
olive oil
freshly ground salt and pepper
Tomato Reduction:
2 tomatoes, chopped
4 garlic cloves, crushed
1 tablespoon tomato paste
1 teaspoon salt
pinch of sugar
Preheat oven to 200’C. Heat olive oil in frying pan. Fry garlic until soft. Add tomato paste and fry for 1 minute. Add tomatoes, salt, sugar and pepper and gently fry until softened and forming a sauce (about 5-10 minutes). Set aside in serving dish. Keep warm. In a clean pan, fry ocean trout, skin side down to crisp skin. Then flip and cook flesh a little (approximately 2 minutes skin side, 30 seconds - 1 minute flesh side). Wrap bacon rashers around fillets and top with pepper. In a baking dish, cook in the oven for 15-20 minutes or until bacon is crispy and fish is cooked through.
bacon recipe courtesy of: Anna, Morsels & Musings, Sydney, Australia, January 19, 2010
2 ocean trout fillets
2 large bacon rashers
olive oil
freshly ground salt and pepper
Tomato Reduction:
2 tomatoes, chopped
4 garlic cloves, crushed
1 tablespoon tomato paste
1 teaspoon salt
pinch of sugar
Preheat oven to 200’C. Heat olive oil in frying pan. Fry garlic until soft. Add tomato paste and fry for 1 minute. Add tomatoes, salt, sugar and pepper and gently fry until softened and forming a sauce (about 5-10 minutes). Set aside in serving dish. Keep warm. In a clean pan, fry ocean trout, skin side down to crisp skin. Then flip and cook flesh a little (approximately 2 minutes skin side, 30 seconds - 1 minute flesh side). Wrap bacon rashers around fillets and top with pepper. In a baking dish, cook in the oven for 15-20 minutes or until bacon is crispy and fish is cooked through.
bacon recipe courtesy of: Anna, Morsels & Musings, Sydney, Australia, January 19, 2010
Friday, December 11, 2009
1677. BACON-WRAPPED SEA TROUT with SAMPHIRE and JERSEY ROYALS
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 rashers
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, chopped
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
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 rashers
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, chopped
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
Monday, August 31, 2009
1575. BROOK TROUT with BACON and PANKO STUFFING
yields four servings
2 tablespoons extra virgin olive oil
3 ounces slab bacon, diced
1 medium onion, finely chopped
1/2 cup finely chopped fennel bulb
2 cloves garlic, minced
1 1/3 cups panko
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh sage
juice and zest of 1 lemon, plus a second lemon
salt and freshly ground black pepper
4 small fresh trout, each about 3/4 pound, boned but left whole
Heat 1 tablespoon oil in a heavy skillet, add bacon, and saute over medium heat until it starts to brown. Add onion, fennel and garlic, and continue to saute until vegetables are golden. Stir in all but 2 tablespoons panko. Continue to saute until panko is golden brown. Stir in the parsley and sage, and grate in the zest of one lemon. Season to taste with salt and pepper, and remove from heat.
Heat oven to 400 degrees. Line a baking pan with foil, brush with 1/2 tablespoon of remaining oil and scatter remaining panko into pan.
Rinse and dry the fish. Sprinkle the insides with the juice of half the zested lemon, then season with salt and pepper. Fill each fish with the bacon and panko mixture, reserving a couple of tablespoons. Fold the fish over to enclose the stuffing. Skewer the sides of the opening together if you wish. Place the fish in the pan, brush with the remaining oil and lemon juice, and scatter the remaining panko mixture over.
Place in oven and bake 15 minutes.
Remove fish from pan and serve, with wedges of the remaining lemon.
bacon recipe courtesy of: Florence Fabricant, "From Japan, the Secret of Crunchy Coating," The New York Times, December 30, 1998
2 tablespoons extra virgin olive oil
3 ounces slab bacon, diced
1 medium onion, finely chopped
1/2 cup finely chopped fennel bulb
2 cloves garlic, minced
1 1/3 cups panko
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh sage
juice and zest of 1 lemon, plus a second lemon
salt and freshly ground black pepper
4 small fresh trout, each about 3/4 pound, boned but left whole
Heat 1 tablespoon oil in a heavy skillet, add bacon, and saute over medium heat until it starts to brown. Add onion, fennel and garlic, and continue to saute until vegetables are golden. Stir in all but 2 tablespoons panko. Continue to saute until panko is golden brown. Stir in the parsley and sage, and grate in the zest of one lemon. Season to taste with salt and pepper, and remove from heat.
Heat oven to 400 degrees. Line a baking pan with foil, brush with 1/2 tablespoon of remaining oil and scatter remaining panko into pan.
Rinse and dry the fish. Sprinkle the insides with the juice of half the zested lemon, then season with salt and pepper. Fill each fish with the bacon and panko mixture, reserving a couple of tablespoons. Fold the fish over to enclose the stuffing. Skewer the sides of the opening together if you wish. Place the fish in the pan, brush with the remaining oil and lemon juice, and scatter the remaining panko mixture over.
Place in oven and bake 15 minutes.
Remove fish from pan and serve, with wedges of the remaining lemon.
bacon recipe courtesy of: Florence Fabricant, "From Japan, the Secret of Crunchy Coating," The New York Times, December 30, 1998
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