Trout Wrapped in Bacon on Lemon Dill Sauce

Peanut-olive mash.

Rinse the trout, rub dry, chop the fins and fill the belly with a sprig each of thyme, rosemary and basil and a clove each of garlic. Season with salt. Spread out the thinly sliced pancetta, spread the remaining basil leaves evenly on it and wrap the trout in it – possibly fix it with a spagat.

Preheat the oven to 140 degrees top and bottom heat.

Fry the trout in hot clarified butter, add the remaining sprigs of thyme and rosemary and half of the garlic bulb. Pour the frying fat and a little juice of a lemon over it form. Then put the frying pan in the heated oven for about twenty minutes, sprinkling from time to time with the seasoning butter from the frying pan. Turn the trout once on the other side.

In the meantime, cook the sauce: Beat the yolks, mustard, and juice of one lemon in a baking bowl, then leisurely pour in the olive oil and beat with a whisk to make a mayo. Fold in the dill, season with salt and pepper, and fold in the whipped cream. Briefly roast the coriander berries in a frying pan without fat, grind and stir into the sauce.

Rinse the lettuce, spin dry, arrange on a platter and pour the lemon dill sauce over it.

Top with the peanut-olive mash (see sep. recipe) and the trout and drizzle lightly with the frying fat of the trout.

Garnish with dill.

Our tip: Use

Related Recipes:

Stuffed TroutGut the trout, wash, rub inside and out with salt and pepper. Heat butter and sauté onion in it. Stuff the... Smoked Salmon Rolls with Dill Cream and Cress SaladMix sour half cream and crème fraîche with mustard, season with salt, pepper and sugar. Add freshly chopped... Pork Tenderloin Wrapped in Zucchini1. chop the chives into fine rolls. Remove tendons and skin from pork tenderloin. Cut head and tip of... Shell Noodles with Ginger Crab TailsA great pasta dish for any occasion: Cook pasta in enough boiling salted water until tender, about 10 minutes... Wild Aspic with Cranberry-Mustard SauceClean, rinse and coarsely chop carrots, leek and celery. Crush juniper berries. Pluck off thyme leaves. Rub... Salmon Variations with Three Saffron SaucesSeason fennel with salt, pepper olive oil [1] and 1 tsp juice of one lemon. Rest. Cut 2/3 of the salmon fillet... Braised Chicken with Vermouth and Tomato SauceBriefly rinse the chicken pieces under cold water and rub dry with kitchen roll. Season all over with salt and... Gyros with TzatzikiFor the gyros, cut the meat into 1 cm thick and 4 cm long strips, chop 3 cloves of garlic. Then mix the meat... Bean Pan with Feta & Garlic BreadPerhaps your new favorite bean dish: 1. drain, rinse and drain beans. Peel onions, chop coarsely. Rinse... Wild Duck Breast with White Pepper Sauce and Marinated Red CabbagePlace the duck bones with all the ingredients for the pepper sauce – except the white pepper itself and...