Trout in bacon

When baking fish, try to protect it with something, especially if the coals are strong, otherwise it is highly likely that it will quickly burn out on the outside, but not fried on the inside. In addition to bacon, which is not acceptable for everyone, there are different leaves: the green part of the leek, horseradish and even burdock. A common option is foil, but you can also use newspapers by folding them in several layers and soaking them well with water. Brush the fish generously with vegetable oil or other fat before wrapping.

Ingredients

• 10 whole trout, 300 g each
• 10 sprigs of rosemary and thyme
• 30 slices of bacon
• olive oil
• salt, freshly ground black pepper
• a piece of bacon

Directions

1. Gut the fish, clean the scales, remove the gills. Rinse the fish with cold water and pat dry with paper towels. Season inside and out with salt and pepper and rub with olive oil.
2. Stuff each fish with rosemary and thyme, then wrap with bacon slices.
3. Kindle the coals - they should burn through well and be covered with gray ash. Heat the grates over the coals and grease them with lard. Place fish on wire racks.
4. Fry over the coals, 15–20 cm away, until crispy on the bacon, about 3 minutes. from each side. Remove from heat, let the fish "rest" a little and return to the coals for about 2 minutes more. from each side. Serve immediately.