| Baked Brown Trout |
| ingredients: |
Four
half pound (250g) trout
4 tablespoons dry vermouth
2 tablespoons olive oil
Sea salt
Freshly ground black pepper
4 sprigs of fresh herbs (dill,
fennel, chives or parsley)
1 lemon |
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| method: |
Clean
the trout if required, remove
the scales and fins and wipe
with kitchen paper. Season the
inside of the trout with salt
and pepper and insert the herbs.
Cut four pieces of of kitchen
foil into oval shapes which
are long enough to take the
fish plus an extra 3" (7cm)
foil. Brush the foil with olive
oil and place each trout in
the centre. Brush the outside
of the fish with olive oil,
season with salt and pepper
and pour a tablespoon of vermouth
over each fish. Pull the foil
up to make a boat shape for
the fish and pleat over the
top to totally enclose the fish,
making sure it is pinched together.
Place on a baking sheet and
bake in a pre-heated oven at
450F (230C or Gas Mark 8) for
8 to 10 minutes. The time will
vary, depending on how plump
the fish are. Check by opening
up foil and examining the flesh
at the thickest part. There
should be no opaqueness or pinkness.
The fish can be served in the
foil with fresh vegetables.
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| Trout,
freshly caught from the river, is a
dependable dish to have in Scottish
restaurants, especially in the Highlands.
In this recipe the fish cooks in its
own juices, with baking foil keeping
it moist. Quantities below are for four
people. |
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