The Pyrenees streams and torrents abounds with beautiful trout. This recipe uses bacon and chive as a crisp garnish.
- 125ml (½ cup) extra virgin olive oil
- 4 sprigs lemon thyme, leaves finely chopped
- salt and freshly ground black pepper
- 1 river trout (about 1 kg), cleaned and scaled
- 2 bay leaves
- 3 garlic cloves
- 3 thin slices lemon
- ½ apple, peeled, cored, cut into 2mm cubes
- 8 walnut halves, toasted and finely chopped
- ½ lemon, juiced
- 3 rashers bacon, cut into small strips
- 3 tbsp finely sliced chives
- steamed baby potatoes, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 140°C.
In a bowl mix half the olive oil with the chopped thyme and a little salt and pepper. Brush the inside and outside of the trout with this flavoured oil.
Place the bay leaves, whole garlic cloves and lemon slices inside the fish. Place the fish on a baking tray lined with baking paper and bake, brushing occasionally with the herb oil, for about 20 minutes or until just cooked through.
In a bowl mix together the remaining oil, diced apple, chopped walnuts and lemon juice and season with salt and pepper.
Just before the trout is ready, cook the bacon in a small frying pan over medium heat until golden. Drain on paper towel.
Carefully transfer the trout to a serving platter. Spoon the apple and walnut dressing on top and sprinkle with the bacon and chives. Serve with steamed potatoes.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.
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