A light, lemony Riesling won't overwhelm the delicate flavors of the trout and will provide a crisp yet fruity contrast to the smoky bacon. Look for a German Riesling Kabinett from the Mosel, such as the 1999 Ockfener Bockstein Dr. Fischer, or a bright Riesling from New Zealand, such as the 2000 Villa Maria Private Bin Marlborough.
1. Heat the olive oil in a small skillet. Add the sliced garlic and cook over low heat until golden, about 1 minute. Add the chopped lemon and cook over moderate heat until slightly softened, about 2 minutes. Scrape the lemon relish into a small glass or stainless steel bowl and season with salt and pepper.
2. Wrap 3 slices of bacon around each trout or herring fillet. Secure the bacon with toothpicks.
3. Heat a large skillet over moderately high heat. Add the bacon-wrapped trout fillets and cook until the bacon is browned and crisped and the fish is just cooked through, 3 to 4 minutes per side. Transfer to plates, spoon the lemon relish on top and serve.
The lemon relish can be refrigerated overnight. Reheat gently before serving.
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|Serving Size: 1 Serving (125g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 463 (91%)|
|Amt Per Serving||% DV|
|Total Fat 51.4g||69 %|
|Saturated Fat 14.5g||73 %|
|Monounsaturated Fat 23.3g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 57.1mg||18 %|
|Sodium 739.4mg||25 %|
|Potassium 216.9mg||6 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 2.4g|
|Protein 10.1g||14 %|
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Calories per serving: 511
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