Hemingway's trout
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Green onions, chopped OR | |
| ¼ | cup | Freeze-dried chives |
| 1 | tablespoon | Chopped parsley OR |
| Dried parsley flakes | ||
| 2 | tablespoons | Lemon juice |
| ¼ | teaspoon | Pepper |
| 6 | Whole cleaned trout | |
| (each about 8 oz.) | ||
| Seasoned salt | ||
| 6 | Strips bacon | |
| ½ | cup | Baking mix (biscuit mix) |
| 2 | tablespoons | Yellow cornmeal |
| Lemon wedges (optional) | ||
Directions
Combine green onions, parsley, lemon juice, and pepper. Sprinkle trout cavities with salt, then spread each with onion mixture.
In a wide frying pan over medium heat, cook bacon until crisp. Remove bacon from pan and drain. Leave 2 or 3 TBS. of the drippings in pan and reserve remaining drippings.
Combine baking mix and cornmeal on a piece of wax paper. Coat trout on both sides with mixture. Arrange half the trout in pan. Cook, turning once, until fish is lightly browned and flakes readily when prodded in thickest portion with a fork. For a 1-inch thick fish (measured in thickest portion), allow 10 minutes total - 5 minutes on each side. (Allow same ratio of thickness to time - 1 inch: 10 minutes - for fish of all thicknesses.) Cook remaining fish in reserved drippings. Slip a bacon strip into cavity of each fish. Garnish with lemon wedges, if desired. Serves 6.
The Sunset Seafood Cookbook, by the Editors of Sunset Books and Sunset Magazine, Lane Publishing Co., Menlo Park, CA, 1981.