Freshwater Aquaculture Association of British Columbia

Whole Baked Trout

Ingredients:

• 1 whole trout 3-4 lb
• 1 tin of whole peeled tomatoes in juice
• 1 onion
• 1 clove of garlic
• Salt & pepper
• Basil
• Tarragon
• White wine
• Corn flower
  

Cooking Directions:

1. Clean (gut) trout, place in baking dish, if you have a baking dish large enough leave head and tail on.
2. Rub salt into the gut cavity. Put the tomatoes, onion and garlic (sliced fine), basil, tarragon and pepper into the gut cavity.
3. Pour a glass of wine over the trout, then cover entire dish with tin ( alu ) foil, poke some small holes in foil.
4. Pre heat oven to 180 degrees Celsius. Place baking dish in the middle of the oven and cook for 40 minutes.
5. Drain off juice into a sauce pan and thicken with corn flower over low heat, add salt and pepper to taste.
6. For a dramatic presentation place whole trout on a serving dish and garnish with your favorite things. Use the sauce as a side dish.
7. To serve, peel off top layer of skin with two forks, then separate the top meat from the bones. Now take hold of the head end lift off remaining bones, this should leave the underside meat almost bone free. Fantastic with a salad.