With regard to writing, Ernest Hemingway was a man of simple tastes. Were I to employ a metaphor, I’d describe Hem as the kind of guy who’d prefer an unadorned plum from William Carlos Williams’ icebox to Makini Howell’s Pesto Plum Pizza with Balsamic Arugula.Don’t mistake that metaphor for real life, however. Judging by his 1920Toronto Star how-to on maximizing comfort on camping vacations, he would not have stood for charred weenies and marshmallows on a stick. Rather, a little cookery know-how was something for a man to be proud of:
“…a frying pan is a most necessary thing to any trip, but you also need the old stew kettle and the folding reflector baker.”Clearly, the man did not trust readers to independently seek out such sources as The Perry Ladies’ Cookbook of 1920 for instructions. Instead, he painstakingly details his method for successful preparation of Trout Wrapped in Bacon, including his preferred brands of vegetable shortening.
Would your mouth water less if I tell you that literary food blog Paper and Salt has updated Hem’s trout recipe à la Emeril Lagasse, omitting the Crisco and tossing in a few fresh herbs? No campfire required. You can get ‘er done in the broiler:
Bacon-Wrapped Trout: (adapted from Emeril Lagasse)
2 (10-ounce) whole trout, cleaned and gutted
1/2 cup cornmeal
Salt and ground pepper, to taste
8 sprigs fresh thyme
1 lemon, sliced
6 slices bacon
Fresh parsley, for garnish
1. Preheat broiler and set oven rack 4 to 6 inches from heat. With a paper towel, pat trout dry inside and out. Dredge outside of each fish in cornmeal, then season cavity with salt and pepper. Place 4 sprigs of thyme and 2 lemon slices inside each fish.
2. Wrap 3 bacon slices around the middle of each fish, so that the edges overlap slightly. Line a roasting pan with aluminum foil, and place fish on pan. Broil until bacon is crisp, about 5 minutes. With a spatula, carefully flip fish over and cook another 5 minutes, until flesh is firm.by Ayun Halliday, Open Culture | Read more:
Image:Chowstalker
