Trout Wrapped in Bacon on Lemon Dill Sauce

Rating: 2.50 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Lemon dill sauce:

For dressing:


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.

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