Servings: 4
Ingredients:
4 trout
8 slices of streaky belly pork
1/4 lb bacon
4 red peppers
1/2 cup olive oil
1 sprig of parsley
1 clove garlic
Salt
Preparation:
Gut and bone the trout. Wash and dry with a cloth.
Wash the peppers and bake in the oven. When soft, peel and chop. Chop the bacon and mix with the peppers. Stuff the trout with this mixture, season, and wrap with the pork slices.
Place the trout in a roasting tin with a little oil. Bake at a medium temperature.
When ready, transfer to a serving-dish. Sauté the finely-chopped garlic, and the parsley in the pan juices and pour over the trout before serving.
From the book Cocina tradicional en Paradores: Aragón y La Rioja
Recipe courtesy of Spain GourmeTour magazine.
