Saturday, November 16, 2013

Whole Trout with Bacon and Onions


Saturday 9 November
We used to do this sort of panfried fish-camp trout frequently, and recently tried it with bacon grease instead of bacon.  It was fine, but in our opinion, the more bacon, the better.
Mark Bittman does a similar version, but deglazes the pan with beer at the end - sounded like a good idea.

We seasoned the cornmeal as well as the fish with salt and pepper, stuck some fresh rosemary in the fish bellies, and didn't reheat the bacon and onions, just used them as a bed and poured the sauce on the side (rather than juggling them on and off the fish).

Just like being in a fishing camp, except we ate at a table with comfortable chairs, and went upstairs to watch TV after.

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