Mix cooked bacon, hazelnuts and chopped herbs. Grill, turning occasionally, about 2 to 3 minutes, until wilted. Remove from grill to a plate. Place trout fillets on hot grill. Cook about 3 minutes, turning fillets over about halfway through cooking time.
Fish is done when flesh changes from translucent to opaque.
Then move the fish to point to the imaginary areas of 2 o'olock and 8 o'clock for about 60 seconds. Finally, turn fish over to grill other side in same manner for about 60 seconds. Arrange one trout filet over each pile of leeks, then scatter the bacon, hazelnut and herb mixture over the fish and leeks on each plate. Makes 4 servings. Fresh herb blend is prepared by mixing three to four types of fresh herbs and chopping together.