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.
2 whole trout, cleaned
6 slices of bacon or Pancetta
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
1 small bunch of dill (or if you have enough, you can use the fennel fronds)
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.
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