Trout stuffed with smoked bacon and mushrooms

If you have a few Rainbow's in the fridge after a good days fly fishing and you are looking for a bit of inspiration then try this trout recipe for size!

Ingredients

1 Trout prepared for stuffing (gutted and filleted but the two fillets left connected at tail)

4 Rashers of smoked bacon diced,

8 Chestnut mushrooms sliced,

4 Cloves of garlic finely,

Handfull of chopped parsley,

1 Lemon,

Butter

Instructions

Heat a frying pan until it is quite hot. Then add the chopped bacon and cook and stir for 3 or 4 minutes until the bacon starts to brown. Then add the chopped garlic and keep stirring for another minute. Now add the sliced mushrooms and keep stirring until they are just cooked through. Put the pan to one side on a very low heat so it keeps warm.

Now melt a knob of butter in another frying pan on a moderate heat, once the butter has melted place the fish in to the pan. Keep cooking on a moderate heat until the trout has cooked through to the middle. Now turn the trout over and repeat the process on the other side. Once the fish has cooked, carefully place on a warm plate and spoon the bacon mixture in to the middle of the fillets. Finally in the hot pan melt some butter and mix with the chopped parsley and the juice of a lemon - pour this over the fish. Serve straight away with a few new potatoes and a chilled glass of white wine