Whole Trout Stuffed with a Bacon and Eggplant Dressing
- 6 slices white bread
- 1 cup water
- 6 ounces bacon, chopped
- 1 cup chopped onions
- 1 medium eggplant, medium diced
- 2 teaspoons chopped garlic
- 1/4 cup finely chopped fresh mild herbs, such as parsley, basil, tarragon and chervil
- 2 ounces Parmigiano-Reggiano cheese, grated
- 1 whole trout, about 2 to 3 pounds, cleaned
- 1 cup dry white wine
- 1 lemon, orange or lime juice
- Extra-virgin olive oil
- 1 tablespoon finely chopped fresh parsley leaves
Place the bread in large glass rectangle dish. Pour the water over the bread and allow to sit for 10 minutes. In a large skillet, over medium heat, cook the bacon until crispy. Remove with a slotted spoon and drain on paper towels. Set aside. Add the onions to the skillet. Season with salt and cayenne. Cook for 2 minutes. Add the eggplant. Season with salt and cayenne. Cook until wilted, about 4 minutes. Remove the pan from the heat and turn the vegetable mixture into a mixing bowl. Cool completely. Remove the bread from the water and squeeze out the water. Add the bread, bacon, reserved water, and garlic to the eggplant mixture. Season with salt and cayenne. Mix well. Stir in the herbs and cheese. Set aside. Preheat the grill. Season the trout with salt and cayenne. Place the trout in the center of the piece of foil. Spoon the dressing in the cavity of the trout. Add the wine and wrap the fish tightly in the foil, forming a pouch. Place the fish on the grill over a low flame and cook 25 to 30 minutes or until flaky. Remove from the grill and squeeze lemon, lime or orange juice over the fish and serve on a large platter. Drizzle the entire plate with the extra-virgin olive oil and garnish with parsley.
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