| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
6 |
Servings |
INGREDIENTS
| 6 |
|
Rainbow trout |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
cl |
Garlic |
| 1 |
ts |
Dried thyme |
| 6 |
|
Bay leaves |
| 12 |
|
Slices of bacon |
| 2 |
tb |
Salad oil |
| 1/4 |
c |
Melted bytter |
|
|
Juice of 2 lemons |
| 1/4 |
c |
Chopped parsley |
INSTRUCTIONS
Preheat oven to hot (400).
Sprinkle the trout inside and outside with salt and pepper. Crush the
garlic and thyme together to make a paste. Put some of the paste in each
fish. Place one bay leaf in the interior of each fish. Neatly wrap the
fish in bacon, using 2 slices for each fish.
Oil a baking dish large enough to hold all the trout and arrange them in
it. Sprinkle with melted butter and bake for 10 to 15 minutes, or until
bacon and fish are done. Baste the fish as they cook.
Transfer the fish to a warm serving platter and sprinkle with lemon juice
and parsley. Serve, if desired, with buttered boiled potatoes sprinkled
with parsley. The New York Times Menu Cook Book, by Criag Claiborne, Harper
and Row, NY, 1966.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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