Smoked Rainbow Trout Wrapped in Bacon
3 servings
30 minutes
Bacon-wrapped smoked rainbow trout is a culinary masterpiece that embodies the spirit of Italian cuisine. The rich aroma of smoking adds depth to the fish's flavor, while the crispy bacon provides a savory texture. Tarragon adds fresh herbal notes, creating a harmonious balance. This dish is perfect for festive dinners or cozy family gatherings where rich flavors and unique presentation are appreciated. Its origins trace back to Mediterranean traditions where smoking and aromatic herbs play a key role. It’s not just fish; it’s a gastronomic delight that reveals a full palette of flavors with every bite.
1
Preheat the oven to 180 degrees. Place thin slices of bacon on a baking sheet and bake until semi-cooked for about 10 minutes. Remove the baking sheet from the oven and let the bacon cool. Brush the trout inside and out with olive oil, season with salt and pepper. Place 3 sprigs of tarragon inside each fish. Lay 6 pieces of bacon on the work surface so they slightly overlap. Place 1 trout on top and wrap it in bacon. Place the fish on the baking sheet seam side down. Do the same with the second trout.
- Bacon: 12 pieces
- Rainbow trout: 2 pieces
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Fresh tarragon: 10 g
2
Prepare the smoker. Smoke for about 15 minutes until the fish is done. Preheat the broiler and cook in the broiler for another 2 minutes to make the bacon crispy.