Brown Trout with Wild Herbs and Bacon in Aluminum Foil

Rating: 3.26 / 5.00 (39 Votes)

Total time: 45 min

Servings: 4.0 (servings)



For the brown trout with wild herbs and bacon in aluminum foil, first wash the wild herbs or herbs well and spin dry. Then free them from the stem or stalk and chop them coarsely with a sharp knife.

Wash the fish well, dab dry, season well with salt, pepper and coriander on the outside and inside. Finely grate the zest of the lemon, mix with the lemon juice and TABASCO® Chipotle Sauce and also coat the fish well on the inside and outside. Now stuff the herbs inside the fish and roll each fish with two slices of bacon.

When wrapping in aluminum foil, make sure you double up. This is safer so that if there is a tear, all the juices don’t end up in the grill. Place the aluminum foil double on a smooth surface, drizzle the foil with olive oil, place the fish on top, and place a small piece of butter on the fish. Fold the foil so that nothing can run out at the edge. Then place the wrapped fish on the hot grill. After about 25 minutes, you can serve the brown trout with wild herbs and bacon, it should be juicy and aromatic. You can dip the resulting barbecue juice with white bread, eat the wild herbs with grilled potatoes.

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