Another I found while ‘net scrounging, and I like it. I think this was listed as a Russian fav. I obviously have no idea if it is or not. I don’t get to make it but about once a year, because, well, I gotta catch my trout first and since there are no trout streams where I live, (Nor even close by) I have to go get ’em. (Fishing at the supermarket is no fun) So it’s something kinda rewarding after I’ve made a large (to me) trip to catch ’em. And lemme tell ya, those trout don’t come easy to me, fly rods mess me the heck up. A shame I’d get dirty looks from purists if I attempted to use a casting rod. LOL
Ingredients: [‘trout’, ‘butter’, ‘salt’, ‘fresh rosemary’, ‘fresh thyme’, ‘parsley’, ‘bacon’]
Quantity of Ingredients: [“4 trout (cleaned u0026 gutted)”,”2 tablespoons butter (softened)”,” salt (to taste)”,”2 teaspoons fresh rosemary, finely chopped “,”2 teaspoons fresh thyme, finely chopped “,”4 teaspoons parsley (freshly chopped)”,”8 slices bacon”]
Number of Servings: 4
Steps: [‘Preheat the oven to a temperature of 400 degree F.’, ‘Combine butter, salt, rosemary, thyme and parsley in a small mixing bowl. Mix well.’, ‘Divide this mixture into four portions and place one portion in the cavity area of each trout.’, ‘Use two bacon strips to wrap each fish, and then, place them on a large piece of aluminum foil. Wrap the foil around to make a sealed packet.’, ‘Keep the packet on a cooking sheet and bake for 25-30 minutes, at a temperature of 350 degrees F.’, ‘Serve immediately.’]