Yield: 3 Servings
|6 \N||8 inch trout|
|1 teaspoon||Ground pepper|
Filet the trout. Lay three slices of bacon on the bottom of a Dutch Oven, put ½ a trout, flesh-side-down, on each slice. Sprinkle pepper lightly over upper sides of fish. Arrange a second layer of bacon and fish at right angles to the first, and continue to arrange other layers, each at right angles to one below it, until all the fish halves are in the pot. Cover the Dutch Oven, bury in coals, cook 35-40 minutes. Serve a slice of bacon with each half-fish.
If you cook bass this way, skin them first.
source: Complete book of Outdoor Cookery typos by Neysa