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Campfire Trout

Serves 2

| Fish Gentgeen's Campfire Trout is the recipe Gentgeen uses to cook trout caught while camping. This method can be used at home with trout purchased at the fish market, but somehow never tastes quite as good.

Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

2 whole cleaned trout, between 10 and 14 inches
4 strips bacon
2 tablespoons butter
Lemon
Salt to taste
Pepper to taste

Method

Make a pan out of aluminium foil slightly larger than your two fish. The pan should have a double layer of foil on the bottom and a lip around the edge of about ¾–1 inch height.
Place the pan on a grill over the campfire. Put the butter into the pan, and allow it to begin melting. Wrap each trout with 2 strips of bacon. Add the trout to the pan and season to taste.
After the trout has cooked for a few minutes (5–7 depending on the size of the fish), check the inside. If the side close to the fire is white and flakes easily, the fish is ready to turn. Flip the fish, and continue cooking the other side for 3–4 minutes until done.
Serve with lemon over a bed of white rice.