Ingredients: 4 cups spinach
4 tbl. ricotta cheese
2 tbl. ground parmesan
1/2 lb. smoked bacon/cubed 1/2 in.
1 egg yolk
sea salt and pepper
Preparation:
In a heavy skillet slowly saute the smoked bacon until it's browned.
When done drain on papertowel and transfer to medium mixing bowl.
Reserve 1 tablespoon of bacon fat.
In the same skillet now add the reserved bacon fat. Slowly heat it up and then wilt the spinach using the back of a wooden spoon.
When wilted chill on a sheet pan in the cooler.
Once chilled, chop spinach roughly and add to bacon in the mixing bowl
Also, add the parmesan, ricotta and egg yolk.
Season to taste and chill at least one hour.
Now divide the filling equally amongst the four trout and fill the cavity.
Remembering to season salt and pepper.
Brush each trout with olive oil on both sides.
Make sure the grill is hot and cook trout for 5-6 minutes.
Serve w/organic green salad and a high quality balsamic vinegar
Chef:J.P. Samuelson/D'Amico Cucina 337-5178) 7/18/1998 6:44:45 AM
