Cooking with Hemingway - Trout, Bacon, Fennel

Dear Marysia,

Some time ago I stumbled on an absolutely amazing dish. Imagine a very elegant meal which consists  of only 2 ingredients and requires almost no work!  But that’s not even the best part – this is a recipe by Ernest Hemingway. I was hooked right away! As soon as I saw it, I knew I had to try Hemingway's fried trout with bacon. And we all know that bacon makes EVERYTHING awesome! But when I decided to make it for dinner I realized that I needed a perfect companion to complement the fish. Since I was addressing a legend I knew I had to bring on my A-game, so I prepared my warm fennel salad – something that I’m famous for among my family. In the winter I make it with tangerines, but you can replace them with lemons, limes, or oranges, although tangerines are the best option. This time I used lemons. Also, you can experiment with the bacon. I used a fancier option – Italian pancetta – and it worked perfectly.

fennel

 

Serves 2

 

2 whole trout, cleaned

6 slices of bacon or Pancetta

flour

1 (rather big) fennel

1 lemon, or 1 juicy tangerine, or half of an orange, or 1 lime

2 tablespoons of olive oil 

1 teaspoon of honey

sea salt

1 small bunch of dill (or if you have enough, you can use the fennel fronds)

 

trout

Trout:

Wash the fish in cold water and dry them with a paper towel. 

In a large pan fry the bacon until golden and crispy.  Place the bacon on a paper towel. Reserve fat.

Sprinkle the insides of the fish with salt and dip the trout in flour. Fry them in the reserved bacon fat– approx. 5 minutes on each side. Stuff the fish with bacon.

Serve with lemons.

 

lemon fennel

Warm fennel salad:

Quarter and core the fennel. Chop roughly. Chop the dill. Wash the lemon and grate the zest.

Heat olive oil in a frying pan and add fennel. Fry for about 3 minutes.  Add salt, the juice and the zest from the lemon. Stir. After another 2 minutes add honey. Stir and add dill. Voila!

Serve with baguette, rice or boiled potatoes

Hemingway trout
Posted on March 22, 2015 and filed under Recipes.