Baked Brown Trout RecipeOrigin: Scottish Period: Traditional |
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Scotland, rightly so, is famous for its trout and salmon waters. Indeed, in many places fresh brown trout can be relied on almost year round and many Scottish restaurants make the most of this most dependable of meals. Baked brown trout is a Scottish classic, though often enough ignored in lists of traditional Scottish recipes. Ingredients:
4 whole brown trout (about 250g each) 
Baked Brown Trout Preparation:Method:Clean, gut, de-scale and trim the fins of the fish. Wash thoroughly and pat dry then insert the herbs in the body cavity. Place each fish on a lightly-greased piece of aluminium foil (use the olive oil) then pour 1 tbsp vermouth over the top along with 1/4 the lemon juice. Dot with the butter and season with salt and black pepper. Roll up the foil to form a packet around the fish and seal the edges securely (allow some room for expansion). Place the packets on a baking tray and put in an oven pre-heated to 220°C. Bake for about 10 minutes, or until the fish is completely cooked in the thickest part of its flesh. Serve immediately with rice or boiled potatoes and fresh vegetables. |
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