Grilled trout wrapped in bacon

PREPARATION

1. Heat the Big Green Egg, with the Cast Iron Grid, to 220°C. In the meantime, cut three diagonal slashes in the trout on both sides. Sprinkle the abdominal cavities and the slashes with pepper and salt.
2. Cut the lemon into thin slices. Cut six of the slices in half and stick them, together with a sprig of dill, in the slashes. Stuff the abdominal cavity of each trout with the remaining lemon slices and a few sprigs of dill.
3. Prepare eight pieces of butcher’s twine of approximately 30 centimetres long. Place four of the strings vertically on your work surface and put two slices of bacon on top, horizontally and overlapping. Place one trout on the bacon and cover with two more slices of bacon. Tie up the butcher’s twine so that the bacon stays securely around the trout. Repeat with the remaining twine, bacon and trout.
4. Place the trout on the grid and close the lid of the EGG. Open the lid after two minutes and turn the fish a quarter turn for a nice grill mark on the bacon. Close the lid again and turn the trout after two minutes. Also grill this side two times for two minutes and then remove the trout from the EGG. Trout is delicious with, for example, carrots, peas, roast potatoes and dill mayonnaise.