INGREDIENTS:
100 g unsalted butter, softened
5 ml (¾ teaspoon) salt
5 ml paprika
Pinch of sugar
60 ml tomato puree
4 cleaned fresh trout
15 ml oil
2 ml pepper
2 x 250 g thin streaky bacon (without rind)
METHOD:
- Beat the butter with 5 ml salt, paprika, sugar and tomato puree until smooth.
- Place the mixture on greaseproof paper or cooking foil, shape into a long roll, wrap the paper or foil around it and leave it in the refrigerator until set firm.
- Wash the trout thoroughly inside and out and wipe them dry.
- Season the oil with the remaining salt and the pepper and brush the insides of the trout with the mixture.
- Wrap a few rashers of bacon around each trout and hold them in place with skewers or string.
- Cook the trout on a low heat on the braai until the bacon is crisp and trout done.
- Turn fish from time to time during cooking.
- Cut the chilled butter into slices and serve with the trout.