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Barbecued Trout With Spinach And Bacon

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70 g/2 oz unsalted butter
1 large onion, finely chopped
225 g/8 oz baby spinach, washed and roughly chopped
Salt and pepper
4 trout, gutted and cleaned
8 rashers of smoked streaky bacon

Red wine sauce

1 teaspoon vegetable oil
125 g/4 oz streaky bacon, cut into small strips (lardons)
125 g/4 oz mushrooms, sliced
150 ml/5 fl oz red wine


Serves: 4


Heat the grill or barbecue.

Melt 50 g/2 oz of the butter in a large saucepan, add the onion and cook over a medium heat until softened, about 5 minutes. Add the spinach and cook briefly until the spinach wilts. Leave until cool enough to handle.

Season the spinach and onion mixture with salt and plenty of pepper, then use to fill the four trout. Wrap two rashers of bacon around each trout and secure with a cocktail stick. Grill the trout for 8-10 minutes, turning once, until crisp on the outside and tender in the middle.

Meanwhile, make the sauce. Heat the oil in a saucepan, add the bacon lardons and cook for 5-6 minutes, then add the mushrooms and stir over medium heat for about 2 minutes. Pour in the red wine, bring to the boil, then reduce the heat and simmer for 5 minutes. At the last minute, stir in the remaining 15 g/ oz butter to give a glossy finish.

Serve the trout on warmed plates, with the red wine sauce poured around.

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