Fennel-Brined Trout Grilled with Bacon and Herbs

Brine doesn’t just add moisture. As meat takes in liquid it also takes on flavor, making brining one of the most efficient ways to get the essence of herbs and spices deep into the interior of meat. This trout is a case in point; its flesh is permeated with the classic Provençal combination of orange and fennel. Be careful to limit the brining time to no more than 1 hour. The delicate flesh of trout quickly absorbs flavors and may get overpowered if left to brine any longer.