Oven-trout with beacon - A FARMY MENU ⅔
Prep time
Cook time
Total time
Serves: 4
  • 120g shallots
  • 60g butter
  • 4 trouts
  • 1 lemon
  • salt and pepper
  • 1 bunch of flat parsley
  • 1 bunch of fresh thyme
  • 8-10 slices of bacon
  • 800g potatoes
  1. Preheat the oven at 220°C.
  2. Peel the potatoes and put them into a pot with water.
  3. Finely dice the shallots and gently glaze them for 5 minutes until golden. Keep warm.
  4. Wash and dry the trouts and make 3-4 small cuts on each side. Season with salt and pepper and put them on a tray with baking paper.
  5. Thinly slice the lemon.
  6. Fill the trouts with 2 branches of parsley, 1 branch of thyme and 2-3 lemon slices.
  7. Cover the trout with the remaining thyme and put the bacon on top. Spread the remaining slices of lemon over the tray.
  8. Bring potatoes to boil.
  9. Put the trout in the preheated oven and bake for about 20 minutes at 220°C.
  10. Chop some parsley and add it to the potatoes when they are done.
  11. Heat the butter in a small pot and add the glazed shallots.
  12. Serve the trout with the potatoes and hot shallot butter.
Recipe by FoodFamily at http://foodfamily.net/oven-roasted-rainbow-trout-with-bacon-and-lemon-a-farmy-menu/