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Truites au Lard
Trout with Bacon
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
The villages of the Pyrenees are among the few places where trout still come from mountain streams and are not just bred in ponds. In this recipe they are flavoured with bacon.
Ingredients
Method
Cut the fins off the trout and trim the tails to a ‘V’. If they are not already cleaned, clean them through the gills without slitting the stomach. Wash the fish thoroughly and pat dry.
If the bacon is very salty, blanch* it. Heat it in a large frying pan until the fat runs; if the frying pan remains rather dry, add the butter. Sprinkle the trout with salt and pepper and coat with flour