Ingredients
1 whole fresh trout or 2 fillets, skin on
5 rashers bacon
1 leek, light green & white part only
½ cup cream
2 cups croutons
Olive oil
SIDS SALT & PEPPER to taste
2 tbsp chopped garlic
2 tbsp chopped shallots
12 cherry tomatoes
¼ tsp SIDS CRAZY LEMON
2 tbsp peas
4 asparagus spears, cut in quarters
Rocket
Directions
Pinbone the fish. Ensure ALL the bones are out.
SAUCE: chop bacon and fry off. Pour off some of the bacon fat. (save for later)
Chop leek then add to the bacon. Add cream and cook down until thick and rich. Remove from heat.
STUFFING: cut croutons to 1 cm cubes. Sprinkle with oil, season with SIDS SALT & PEPPER. Add garlic and shallots. Mix together then place on a sheet pan in the oven at 190°C until toasted.
Chop tomatoes into leeks and bacon then sprinkle lightly with SIDS CRAZY LEMON.
Put a line of stuffing down the line of the backbone then close up and tie with kitchen string.
Place fish in an oiled hot pan and sear both sides then place in oven at 200°C for a few minutes.
Remove pan from oven, remove and cover fish to rest on a warm serving platter.
SALAD: In the fish pan, toss peas and asparagus until just cooked.
Place a handful of rocket on each plate and cover with peas & asparagus.
Serve fish on a bed of salad then drizzle with sauce.
