PREPARATION TIME: 15 minutes COOKING TIME: 20 minutes MAKES: 4
• 4 thick slices of bacon
• 4 trout, cleaned, heads & tails om
• 1 cup yellow cornmeal
• Salt & pepper
• 1/3 cup vegetable oil
• 1 cauliflower, cut into florets
• 1/2 cup peas
• 1 lemon
1. Fry bacon in a large braising dish or frying pan until brown and crisp, about 15 minutes. Add the cauliflower florets and peas and saute until tender. Drain on paper towels and set aside. Reserve bacon fat in pan.
2. Clean fish and season with salt and pepper on both sides, as well as inside the cavity. Dredge in corn meal, making sure the skin is well coated. Add a little vegetabe oil to the pan with the bacon fat. Heat the pan until very hot, then fry the fish for about 3 minutes on each side, depending on the size of the trout. Be careful when flipping the fish to avoid it from breaking. Trout should be gloden and crisp on the outside, moist and tender on the inside. Serve 1 trout per person, garnished with sauteed peas and cauliflower and a piece of crispy bacon. Add a squeeze of lemon juice to the dish to lift the flavours and cut through the fattiness of the bacon and trout.