Smoked Trout

[Big_Fat_Dan]

I started off by seasoning inside the fish, salt, pepper, lemon and bay leaf.
Then wraped it in streaky bacon with the aid of some butcher string.

I set my grill for a in-direct cooking, and smoked using beech for about 30 minutes, then finished off on with direct heat to crisp the bacon up, results were darn good.







Big thanks to Marcus for inspiring me to do this.

[keith157]

Looks great, everything is better with bacon

[Big_Fat_Dan]

Looks great, everything is better with bacon

Your not wrong there Keith, Looooove bacon.

[KamadoSimon]

Looks lovely Dan - I bet the bacon helped hold the fish together better also?

[Big_Fat_Dan]

Looks lovely Dan - I bet the bacon helped hold the fish together better also?

Your not wrong there Simon, the only downside, the old trout's skin wasn't crispy, but the crispy bacon stuck to the skin which made up for it.

[Minesamojito]

Dan! that looks awesome, really glad you gave that recipe a go, and the results look fantastic.
The bacon takes a lot more crisping up than a pancetta would, and would stop the fish skin crisping as it would keep it moist I reckon?
It's such a great way to cook a whoel fish and stops it sticking to the grill bars.
Made my day seeing you have a go at this
Cheers
Marcus

[Big_Fat_Dan]

It tasted really good Marcus, the fish was really moist, and it looks amazing, and to be honest, it wasn't that hard to do.

But thanks again for the recipe, i will defiantly be trying some of your others out to.

[BLZeebub]

Good job BFD you have given me an idea, if you used a de boned whole trout, stuff it, then wrap in bacon weave would you have the worlds first fish fatty ?
I'm thinking kedgeree for the stuffing?

[keith157]

You'd certainly have a fish fatty I think you'll have to wait and see if there are any claiments to it being a "First". BUT, it sounds like a great idea, and I don't even much like fish