Ingredients
| 1 | trout per person, the smaller and fresher the better | | Salt and black pepper | | Fresh thyme, chopped finely or | | dried thyme | | Unsalted butter, melted | | Fine oatmeal, seasoned with salt and pepper | | 2 slices | bacon per fish or | | 2 | per fish | | Lemon quarters |
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Instructions
Preheat broiler.
Gut and clean fish but leave head attached.
Season inside of fish with salt, pepper and thyme. Brush skin with melted butter and coat with seasoned oatmeal. Attach one slice of bacon to each side of fish with toothpicks. Or attack leek leaves in the same manner.
Cook each side under a very hot broiler for 4 minutes. Serve at once with bacon, but remove leek leaves. Garnish with lemon quarters and serve with new potatoes, fresh green peas or tomato salad.
From the Kitchens of the World A Canadian Feast
Author's Comments
If catching the wily trout is difficult, cooking it is simplicity itself.
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