Whole-Roasted Trout
When you are away at a cabin, it is nice to serve something simple and full of flavour for dinner. We were fortunate enough to be staying in a well-equipped cabin with electricity and an oven, so we chose fish—more specifically, a whole-roasted trout.
The recipe is as simple as it is good. It uses few ingredients, takes little time to prepare and gives clean, distinct flavours. A good friend gave me the recipe, and I have used it for many years.
Allow about 300 g whole fish per person. If you use fillets, about 200 g per person is enough. I recommend using a whole fish; it gives the best result.
When the fish is cooked, open the foil parcel at the table and let everyone help themselves. By then, the crème fraîche mixture has become a ready-made sauce.
Whole-roasted trout
Ingredients for 5
- 1 whole trout, about 1.5 kg
- 1 tub crème fraîche
- 4 spring onions, cut into thin strips
- 1 sharp green apple, cut into thin strips
- A few slices of butter
- Aluminium foil
Method
- Preheat the oven to 175 °C.
- Mix the apple, spring onions and crème fraîche.
- Clean and gut the fish if this has not already been done.
- Fill the cavity with the crème fraîche mixture.
- Place a few slices of butter on top of the fish.
- Wrap the fish tightly in aluminium foil.
- Roast for about 20 minutes per 500 g of fish. A 1.5 kg fish will need around one hour.
Serve with whichever accompaniments you prefer. I like pan-fried potatoes, cucumber salad and a fresh green salad.
Enjoy.