Bacon-Wrapped Trout Stuffed with Fresh Sage

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We just cooked this recipe and we love it!!!

I love the taste of the bacon stuck to the skin of the trout.
I highly recommend this recipe.

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I tried this recipe after a great day of fishing. The bacon does make for a moist, perfectly cooked fish, however, I thought it was a waste of great bacon. Because the skin sticks to the bacon, it become inedible. It was difficult to wrap the entire fish in the bacon and even more difficult to place the toothpicks to keep the bacon in place. A better way, would be to fry the whole fish in bacon fat with some fresh sprigs of sage and some lemon juice at the end to lighten the flavor. Next time I consider wrapping a fish, I think I would rather use banana leaves and roast the fish in the oven or maybe smoke the fish. I won't be using this recipe in the future.

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FRESH trout, stuffed with thinly sliced lemon and fresh sage leaves, wrapped in uncured applewood smoked bacon... I made this on a weekend when my sister smoked a big ham because our mother said she hated trout. She ate so much, she didn't even try the ham :

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May be only my problem, but...The skin stuck to the skin and you have to strip the whole fish to debone and eat it. Think twice about making ANY of the bacon-wrapped trout.