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Ingredients.
1 trout, about 1.5 kilos. (3lbs)
100g (4ozs)smoked salmon.
6 anchovy fillets.
1 sprig fresh dill.
1/2 lemon cut into thin slices.
3 tablespoons olive oil.
2 tablespoons melted butter.
Freshly ground black pepper.
Method.
Clean the trout, leaving the head and tail on. Cut 6mm (1/4 in) deep scores diagonally across both sides of the fish at 2.5cm (1 in) intervals. Stuff the incisions with smoked salmon cut into thin strips and the anchovies cut in half lengthwise. Fill the centre of the fish with fresh dill and slices of lemon.
Place the fish on a well oiled sheet of foil, pour over the remaining oil and melted butter and season with pepper.
Close up the foil and bake in a moderate oven, 180C, 350F or gas mark 4 for 35-40 minutes until the fish comes away from the bone. The only way to judge this is to unwrap the fish and test it after 25 minutes.
John.
1 trout, about 1.5 kilos. (3lbs)
100g (4ozs)smoked salmon.
6 anchovy fillets.
1 sprig fresh dill.
1/2 lemon cut into thin slices.
3 tablespoons olive oil.
2 tablespoons melted butter.
Freshly ground black pepper.
Method.
Clean the trout, leaving the head and tail on. Cut 6mm (1/4 in) deep scores diagonally across both sides of the fish at 2.5cm (1 in) intervals. Stuff the incisions with smoked salmon cut into thin strips and the anchovies cut in half lengthwise. Fill the centre of the fish with fresh dill and slices of lemon.
Place the fish on a well oiled sheet of foil, pour over the remaining oil and melted butter and season with pepper.
Close up the foil and bake in a moderate oven, 180C, 350F or gas mark 4 for 35-40 minutes until the fish comes away from the bone. The only way to judge this is to unwrap the fish and test it after 25 minutes.
John.
