This week my mother-in-law texted me with a foodie ’emergency’ (in her words). It took a few back and forth texts for me to realize what exactly was going on, but in essence she had just found out about a wedding shower that she needed a good and unique recipe for. Apparently, the theme was ‘grillin’ & ‘chillin’ and they were collecting grilling recipes for a cookbook to give to the groom. Now initially I thought she needed to cook something; And given I assumed she meant for a large party on a Friday during lent, I recalled this fantastic recipe I did once on a camping trip. I’m pretty sure I read this recipe in a foodie magazine many years ago. With the little ones still pretty young, I hadn’t been camping in ages, so I nearly forgot about it. But it’s a simple recipe and even though I couldn’t find the source, it was easy enough to remember and pass along. While I was at it, I thought, “Hey, it’s a beautiful weekend. Let’s grill.”
So, here you have it!
4 Whole Rainbow Trout (butterflied & bones removed, head & tail optional)
1 Large Lemon (sliced thin)
2 Tbsp Dried Chervil
8 Slices Bacon
Salt and Pepper
Rinse the fish and lay them on a plate opened like a book. Sprinkle the trout generously with salt and pepper. Place the lemon slices on one side of each fish and then sprinkle about 1/2 tablespoon (per fish) of the chervil over the flesh and lemons. Close the trout over the lemon filling and wrap the body with 2 slices of bacon per fish. Secure with toothpicks if needed.
Place the fish on a heated grill. Flip them occasionally until the trout are nicely browned, bacon is crispy, and the flesh is white and flakey.
Serve with some grains, veggies, and cold beer or wine! Enjoy!