Trout Fillet Wrapped in Bacon – A.Herrmann

Trout fillet wrapped in bacon with cucumber cold dish.

Cut the trout fillets into three to four cm pieces. Rinse the tarragon, shake dry, pluck the leaves and cover the trout fillets with it. Place two slices on top of each other ~ with tarragon in between, skin side out – and wrap completely with the bacon slices.

Grill over medium heat for three to five minutes, turning frequently to the other side.

Remove the skin from the cucumbers, cut them in half and remove the seeds. Remove the skin from the garlic. Finely grind the cucumbers with the garlic, salt and chili using a hand blender. Blend in the sour cream and chill on ice cubes.

Just before serving: Clean the chief lettuce, peel off the leaves, rinse, spin dry and cut into narrow strips. Divide evenly among deep plates, pour the cucumber cold dish over it and place the grilled trout bacon on top.

(*) In the case of freshly smoked trout fillets, the bones do not pull out well, as the trout meat is very tender: then remove the graete-containing strip in the V-cut.

Our tip: use a deliciously spicy bacon for a delicious touch!

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