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October 23, 2014

Hemingway's Bacon-Wrapped Trout

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I made a small fire and cleaned the trout, leaving the entrails for the mink to find.
After preparing the fish with corn meal, thyme and thinly sliced bacon, I introduced them to the heat of the pan where they sizzled and spat. After five minutes, I turned them. The eyes had become opaque. Five more minutes passed, and I took the pan off the fire and ate the fish with my fingers. The sun was at its peak and a grey jay took the stripped skeletons to the top of a nearby fir tree. A raven made a croaking sound and the wind swirled the last of the campfire smoke in my direction.
- - Provisions / Huckberry

Posted by gerardvanderleun at October 23, 2014 10:10 AM. This is an entry on the sideblog of American Digest: Check it out.

Your Say

I likes me a nice fat rainbow or 3 every now and then and I think then is coming pretty soon.

Posted by: ghostsniper [TypeKey Profile Page] at October 23, 2014 10:21 AM

Skip the thyme tho, never been a big fan, smells like my granny's moldy assed attic.

Posted by: ghostsniper [TypeKey Profile Page] at October 23, 2014 10:22 AM

The way that guy is running his campsite he'll soon have some cute little bears sniffing around. Shrug.

Posted by: chasmatic [TypeKey Profile Page] at October 23, 2014 5:50 PM

Wrapping something you are cooking in bacon strikes me as a dubious tactic. Especially something like fish which should not be cooked for very long. Bacon simply takes to long to cook. Cooking a bacon wrapped fish is going to produced either undercooked bacon or overcooked fish.

What I would do is cook the bacon in the fry pan until it has reached the desired degree of doneness. Filet the trout, bread it and fry the trout fillets in the bacon grease. Serve the trout and the bacon together or separately as desired.

Posted by: Fat Man [TypeKey Profile Page] at October 23, 2014 8:21 PM

Fat Man, good call. I never did like trout, too many fine bones even if you fileted carefully. Little furry critters cook up a lot easier.

Posted by: chasmatic [TypeKey Profile Page] at October 24, 2014 5:19 AM

Chas, the fork is your friend. Use it like a rake and follow the direction of the bones. I rarely have to yank a bone out of my gaping maw using this tactic. Overall, my favorite fish is Florida Grouper and I have no real cooking preference, I like no matter how it's prepared.

Trout has a light flavor and the bacon would over power it. Same with olive oil.

Corn oil, a short squirt of lemon juice, some butter, salt and pepper. That's all you need for that big, fat, juicy trout.

Posted by: ghostsniper [TypeKey Profile Page] at October 24, 2014 8:27 AM

1. Thyme?
2.Pan?

Posted by: CaptDMO [TypeKey Profile Page] at October 24, 2014 11:09 AM

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