Recipe: Whole Grilled Rainbow Trout with Fingerling Potatoes

Ingredients

• 4 whole rainbow trout, gutted
• 1⁄2 bunch flat-leaf parsley, roughly chopped
• 1 bunch green onions, roughly chopped, white and green parts separated
• 4 lemons
• 1⁄2 cup crème fraîche (or sour cream)
• 1 lb. fingerling or small red potatoes
• 1 stick butter, divided
• 6 thick slices bacon, roughly diced
• 8 sprigs fresh thyme
• 2 Tbsp. olive oil
• Salt and freshly ground black pepper, to taste