Crusted with almonds and garnished with bacon and parsley, this trout healthy dinner recipe is undeniably delicious. Crisp and golden on the outside and moist and succulent inside, trout with bacon is a simple gourmet dish that turns an ordinary lunch or dinner into something quote special. Serve this sumptuous meal with a light white wine like Pinot Grigio or Chablis and have an unforgettable time. In this recipe, the whole trout is coated with flour and fried in a hot pan until golden and crusted with almonds, and seasoned with salt and pepper. The cooked fish is garnished with bacon and more almonds and served with a slice of lemon.
Fresh-caught trout is even better in different kinds of fish recipes. If you are lucky enough to get fresh trout, clean it first before cooking. You can cut off the head just before the pectoral fin if you prefer although some people want the head on, which can also make a more interesting presentation. With the belly facing upwards, hold the fish down the cutting board and using a sharp fillet knife, cut from the anal hold towards the head. Pull out the entrails and clean the blood vein running along the spine using a soft brush. Rinse the fish thoroughly from inside and out and pat it dry with a clean towel.
Ingredients: 8 slices bacon, 4 whole trouts, All-purpose flour, Freshly ground pepper, Salt, ¼ cup slivered almonds, 1 lemon, 4 fresh parsley sprigs
Cook the bacon in a large skillet. Remove with tongs and allow it to drain on paper towels. Sprinkle flour over the trout. Place the trout in the skillet, cooking one side until golden. Add the almonds and turn the fish over. Cook until golden, then season with salt and pepper. Serve with bacon, parsley, and almonds sprinkled over the top. Serve lemon slices on the side.
Roll the whole trout in a bed of flour, coating every surface well but not too much. Shake off any excess flour. In this recipe, the trout is cooked in the grease form the cooked bacon. It should be hot enough before the trout is placed in the pan. The trout will cook for about five minutes on each side. You can test for doneness by inserting a fork at the thickest point of the fish and the meat should flake easily with a fork, still be moist, and nearly opaque. An internal temperature of 140 degrees F is ideal.