Trout from the High Pyrenees - Truchas Alto Pirineo
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Makes 4 servings.
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Gut and bone the trout. Wash and dry with a cloth.
Wash the peppers and bake in the oven. When soft, peel and chop. Chop the bacon and mix with the peppers. Stuff the trout with this mixture, season, and wrap with the pork slices.
Place the trout in a roasting tin with a little oil. Bake at a medium temperature.
When ready, transfer to a serving-dish. Sauté the finely-chopped garlic, and the parsley in the pan juices and pour over the trout before serving.
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