This Month's Recipe...
May – Baked Trout and Spring Greens
From page 285 of Kitchenella.
Trout are one of my favourite fish and even organically farmed are an economical buy.
Buy a trout weighing 450g for each person. Ask the fishmonger to gut it for you. Season with salt and pepper inside. Insert a few thin slices of lemon or fresh fennel (or both) into the cavity, then rub the outside with olive oil. Wrap in baking paper or foil, securing it like a cracker at each end.
Preheat the oven to 200°C/400°F/Gas 6. Bake the trout for 15 minutes or until it feels firm to the touch and a pressed finger does not leave an imprint. This test is always the most reliable when baking fish. Remove the trout from the paper. Eat with a little melted butter, boiled new potatoes and some sautéed spring greens or chicory. Lift away the skin if you prefer not to eat it.