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Recipe 2

Rainbow Trout

A member of the same royal family of fish as the salmon and the salmon trout, the trout is the perfect fish
- exquisite in shape, delicate in colouring, seemingly dappled with sunlight. Its flavour makes its appearance 
on any table an occasion - a feast, not just a meal.

Ingredients

  • 4 small trout
  • 50 g butter for mixture
  • 1 medium onion  finely sliced
  • 1 medium carrot finely sliced
  • ¼ capsicum finely sliced
  • salt and freshly ground black pepper
  • 12 very thin slices lemon
  • 50 g melted butter for souce
  • 50 ml white wine

Preparing the stuffing

  • Saute finely chopped onion, carrots and capsicum in 4 tablespoons butter until onion is transparent
  • Season to taste with salt and freshly ground black pepper.
 fish_a.jpg (10613 bytes)fish_b.jpg (12982 bytes)
Fish can be much more enjoyed if you dont have to worry about the bones when you eat the fish.
Here is a simple method to debone the fish.

Removing the bones

  1. Wash the fish inside and outside carefully.
  2. Cut the back bone just behind the head (Fig. 1)
  3. Push your two fingers under the bones on one side and slowly move it towards the tail. (Fig. 2)
  4. Lift the backbone near the head and push one finger on each side to lift out of the flesh. (Fig. 3)
  5. Cut the backbone close to the tail and remove to have a clean fish left. (Fig. 4)
 fish_1.jpg (7323 bytes)fish_2.jpg (7484 bytes)

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Preparing the trout

  • Clean and prepare 4 small trout as shown above

    •

  • Cut 4 rectangles of foil large enough to envelop fish completely. Brush foil with melted butter or olive oil and place fish in centre of each piece of foil.

  • Place in each fish a ¼ of the prepared stuffing mixture
    (Fig. 1)

  • Sprinkle each fish with salt and freshly ground black pepper, Place three slices of lemon onto each fish (Fig. 2)

  • Pour 4 tablespoons each melted butter and dry white wine over the fish.

  • Bring the foil up over the top of fish and double-fold the edges to form a tight pocket.
    Close the ends of the foil by folding them over and turning them up so the juices will not run out.

  • Place on a baking sheet and bake in a moderate oven (190°C) for 15 to 20 minutes. Arrange on a plate as shown. Slit edges of foil and roll back
    (Fig. 3)
    •

    Serves 4.

    		  

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