Trout Elsinore Recipe
Ingredients
| Trout | 4 Small | |
| Salt | 2 Teaspoon | |
| Thyme | 1/2 Teaspoon | |
| 1 1/2 teaspoons powdered caraway | ||
| Celery seed | 1 Teaspoon | |
| Fennel | 1 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| 1/8 teaspoon fine herbs | ||
| Bacon strips | 4 | |
Directions
Place trout on a lightly oiled broiler pan. Sprinkle generously, inside and out, with fresh lemon juice.
Combine salt and all other spices in a bowl. Sprinkle trout liberally with mixture.
Broil fish for 10 minutes about 1" from flame.
Turn trout, lower rack to 3" from flame. Lay one strip of bacon on each trout. Broil until bacon is crisp.
Serve immediately with pan juices.
Wine: Long Island Chardonnay
Combine salt and all other spices in a bowl. Sprinkle trout liberally with mixture.
Broil fish for 10 minutes about 1" from flame.
Turn trout, lower rack to 3" from flame. Lay one strip of bacon on each trout. Broil until bacon is crisp.
Serve immediately with pan juices.
Wine: Long Island Chardonnay
Chef
