Bacon-wrapped trout with tomato salsa
For the salsa, wash and trim the chillies, remove the seeds and chop the chillies finely. Peel the onion and dice it finely. Wash the tomatoes, removing the stems, and cut them into large cubes. Heat the oil in a pan and sauté the chillies and onion. Add the tomato paste and brown it shortly. Add about 2/3 of the tomato pieces and let them cook 10–15 minutes.
Wash the rosemary, shake it dry, remove 2 stalks. Pull the needles off the remaining stalks and chop them finely. Mix it with the remaining tomato pieces and 1 tbsp of honey, then add salt and pepper to taste. Let this salsa sit until ready to serve.
For each trout, lay 125 g of bacon slices slightly overlapping on your work surface and brush it with the remaining honey. Wash the lemon and pat it dry, then remove the zest from the peel. Chop up the remaining rosemary, including the stalk. Pat the trout dry and place the rosemary and lemon zest into the belly of the trout. Lay the fish in the middle of the bacon slices, wrap the bacon around them.
Heat your grill and cook the trout on the hot grill with the cover down for 6-8 minutes per side. Serve the trout with the tomato salsa and enjoy.