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Cabbage & Bacon Stuffed Trout, for #FishFridayFoodies
OF GOATS AND GREENS6Ingredients
4Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 trout (preferably deboned., Mine had the ribs removed, but fins and head and backbone were still present. Feel free to remove the head and fins at the get-go, if you wish.)
- 2 slices bacon (“streaky bacon” if you are in the British Isles, or, apparently, Canada)
- 1/2 cup shredded cabbage (or so of, compacted., I’d have given you a more useful weight, but my weigh scales have moved up to my future home, and I’m still down here…)
- 2 inches leek (a thick, the white end, sliced into about 1/8th or 1/4 inch discs.)
- 1/4 tsp. ground white pepper (., Black is fine.)
- 1 pinch salt (as desired.)
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