Ilse van der Merwe is a food writer, recipe developer, teach and so much more. Her website from which this recipe comes [with her kind permission] is www.thefoodfox.com and is well worth a visit.
Ingredients for whole stuffed trout
1 x whole trout, gilled and gutted (about 1.6 – 2 kg)
salt and freshly ground black pepper
2 x medium lemons, sliced
1 x large fennel bulb, sliced
a handful of fennel fronds (reserved from the bulb)
a handful of chopped Italian parsley
juice of a lemon
- If you are going to use an oven to cook your fish, pre-heat it to 200 C. If you are going to braai it, get your fire ready to braai the fish over medium hot coals.
- Rinse the trout well under cold water, then pat dry with a tea towel.
- Using a very sharp knife, make angled incisions in the sides of the fish, about 3 on a side. Season the inside of the incisions well with salt and pepper. Season the inside of the gutted cavity as well.
- Use lemon sliced, fennel slices & parsley to stuff into the incisions and cavity, then drizzle the stuffed parts with lemon juice. Season the outside of the fish with salt and pepper, then place it on a piece of oiled foil on a roasting tray and roast in the oven at 200 C for 25-30 minutes. If you are going to braai it, place the fish inside a large hinged grid (without any foil), then braai over medium hot coals on both sides for about 30 minutes in total. Oil the inside of your grid to ensure that the fish doesn’t stick to the grid.
- Transfer the fish to a large serving platter, and serve with a fresh fennel salad, roast potatoes and a yoghurt mustard sauce.
For the yoghurt mustard sauce:
2 heaped tablespoons good quality mayonnaise
juice of a medium size lemon
2 teaspoons wholegrain mustard
30-45 ml chopped fresh dill (or fennel fronds)
some cracked black pepper
a pinch of salt
Mix it all together and serve cold, with the fish.
This recipe was originally written for The Pretty Blog by Ilse van der Merwe from The Food Fox.
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