John Myers
Baked Trout with Pancetta
The perfect baked trout with pancetta recipe with a picture and simple step-by-step instructions.
- 120 g Fresh shallots, peeled
- 60 g Butter
- 2 Pc. Trout
- 1 Pc. Lemon fresh, organic
- Salt
- White milled pepper
- 6 Pc. Leaf parsley branches
- 12 Pc. Fresh thyme, stalks
- 8 Pc. Pancetta belly bacon slices
Trout
- Wash the trout inside and out and pat dry. Cut fish skin 3 times on each side and thinly slice lemon. Lard the incisions with half a lemon wedge each. Season the trout inside and out, fill with some of the herbs and each with three lemon wedges. Place on a baking tray covered with baking paper. Spread the pancetta over the trout. Pour the remaining herbs on top and place the remaining lemon slices all around. Cook in a preheated oven at 220 degrees top / bottom for about 15-20 minutes.
sauce
- Cut the shallots into fine rings and sauté in the butter over a medium heat until golden.
- Arrange trout on pre-warmed plates and add shallot butter. Boiled potatoes go well with this.
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