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Campfire Trout with Herbs and Bacon

Source of Recipe


CHOW magazine



List of Ingredients



• 4 small butterflied whole trout (8 to 10 ounces)
  
• Chef's Salt and Pepper Mix (recipe follows)
  
• 1 medium lemon, thinly sliced
  
• Generous handful of mixed herbs, such as thyme, rosemary, chervil and tarragon
  
• 4 pieces thinly sliced smoked bacon
  






Instructions



1. Build a campfire and place a grilling rack over it.
   Open the grilling basket and place it over a cutting board. Lay trout in the grilling basket opened up like a book. Sprinkle flesh generously with salt and pepper mix. Distribute lemon slices and herbs evenly among trout, laying ingredients on the left half of the fish.
   
   
2. Close the right half of the trout over the filling. Secure each fish by wrapping a slice of bacon around its middle section. Sprinkle outside of each fish with salt and pepper mix, and close the grilling basket.
   
   
3. Set the grilling basket over the campfire, directly on the grill rack. Cook, flipping grilling basket occasionally, until trout are nicely browned, bacon is rendered, and each fish's flesh is opaque and flakes easily with a fork. Remove from heat, open the basket, and transfer fish to a serving platter.
   
   Makes 4 servings.
   
   ............
   
   CHEF'S SALT & PEPPER MIX
   
   • 1 part peppercorns (black and/or white)
   • 12 parts kosher salt
   
   Using a clean coffee grinder or mortar and pestle, grind or crush peppercorns to a fine powder. Mix 1 part pepper with 12 parts kosher salt (or 8 parts fine or flake sea salt). Store in a metal spice can or glass jar away from the light.