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Clean and
wipe dry the required number of trout, selecting fish about 1
lb. each if possible.
Season inside
and out with salt and pepper and baste with oil. Cut from brown
paper, parchment paper or aluminum foil (one for each fish) pieces
of paper three inches longer and four times as wide as the fish.
Grease these
with melted butter. Place trout in the center of the paper, lay
a thin slice of bacon on top, fold paper over, crimp the edges
of the fold securely, and tie up each end with string. Put in
a greased pan and cook in a moderate oven 20-25 minutes.
Serve in their
envelopes after removing the strings.
A sauce of
brown butter and lemon juice, served in a separate dish, should
accompany the trout.
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