Jellied trout and pike perch on agar-agar
2020-08-13 / test@t
Trout in bacon
When baking fish, try to protect it with something, especially if the coals are strong, otherwise it is highly likely that it will burn out quickly on the outside, but not fried on the inside. In addition to bacon, which is not acceptable for everyone, there are different leaves: the green part of the leek, horseradish and even burdock. A common option is foil, but you can also use newspapers by folding them in several layers and soaking them well with water. Brush the fish generously with vegetable oil or other fat before wrapping.
Ingredients
- 10 whole trout, 300 g each
- 10 sprigs of rosemary and thyme
- 30 slices of bacon
- olive oil
- salt, freshly ground black pepper
- a piece of bacon
STEP-BY-STEP COOKING RECIPE
Step 1
Stuff each fish with rosemary and thyme, then wrap with bacon slices.
Step 2
Kindle the coals - they should burn through well and be covered with gray ash. Heat the grates over coals and grease them with lard. Place fish in wire racks.
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