Bacon Wrapped Trout with a Sundried Tomato and caper Sauce

Shane French /

August 11, 2007

Bacon Wrapped Trout FilletsFillet and bone your Trout then cut into thick strips about 10 cm long. Wrap one or two strands of streaky bacon around each piece and secure with a tooth pick. Heat a good frying pan with a little olive oil and fry the bacon wrapped Trout on one side for two minutes or until brown, turn over and repeat. Place these into a pre heated oven at 190C. Add 1/2 a cup of unsalted Chicken Stock to the fry pan and De Glaze the pan, (this means get all the good tasty bits of Bacon off the bottom, by stirring the liquid around). Add 1 Tbl spoon of honey, 7 or 8 chopped up Sundried Tomatoes, and about 12 whole capers. The final ingredient is Balsamic Vinegar. Just 1 Tsp of this. Stir and reduce down until it is of runny honey consistency. Take off heat.

Drizzle the Bacon wrapped Trout with the sauce and serve with your favorite fresh Veges, even Lesley liked this one.