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Hark HK0528 Cooking Manual
Also see for HK0521: Owner's manual
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Contents
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4015. BACON-WRAPPED SMOKED TROUTNeed Hark BBQ Grill Sheet or Baking paperPrep Time 30 minutes approximatelyWood Flavouring Consider adding a handful of fruit wood chips or a couple of banksia cones to thefuel load in as you start cooking.Cook Time Approximately 30 minutesTemperature Zone HIGH: 160-180°C (320-356°F)Internal Temperature 60°CThis classic trout dish gives a crisp smoky bacon shell and a soft succulent pink flesh.INGREDIENTS12 thin slices of bacon or speck2 whole rainbow trout about 500g (1lb)2 tblsp olive oilSalt and freshly ground black pepper, to taste6 sprigs of fresh tarragonCOOKINGPreheat your Hark gas smoker to HIGH: 160-180°C (320-356°F).Cook the bacon on a pan or on your BBQ hotplate for approximately 5-10 minutes.Allow the bacon to cool.Brush the inside and outside of each trout with 1 teaspoon of the olive oil, season with salt andpepper and then stuff with 3 sprigs of tarragon each. Set aside.Arrange the 6 bacon slices on a cutting board, slightly overlapping each other. Position a trout atright angles at one end, then pick up the bacon to wrap the trout.Place the trout in your gas smoker with the seam side down (use a BBQ Grill Sheet so the salmonwon’t get stuck on the cooking grate).Preheat your gas BBQ while you smoke the trout in the smoker for approximately 15 minutes.Remove the trout from the smoker and the BBQ Grill Sheet). Place the trout onto your BBQhotplate in order to crisp the bacon.SERVINGPlate immediately and serve with a fresh garden salad. |
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