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SHOPPING LIST 4 large trout- gutted 4 large sprigs fresh rosemary 1 lime - sliced sea salt 2 cloves smoked garlic - finely chopped 2 tablespoons basil pesto olive oil
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BAKED TROUT WITH SMOKED GARLIC AND PESTO TOPPING "Longford trout - a very versatile fish, ideal
for the latest fast cooking trends, such as, char-grilling, steaming with
oriental herbs and spices or barbecuing, as well as poaching for a classic
fish dish."
Brown Trout stuffed with rosemary - pesto still to be drizzled over... SERVES 4 Prepare this recipe in advance to allow the flavours of the garlic and pesto to permeate the fish, an ideal preparation for barbecue cooking or simply roasted in the oven. Smoked garlic adds a mellow smoky flavour to the fish complimented by the Mediterranean topping. Serve hot or cold. METHOD Preheat oven 200*C 400*F Gas Mark 6 Rinse the trout well under cold running water. Scrape your finger along the inside of the backbone to remove any traces of blood. Use scissors to trim the tail and cut off all the fins. Place the fish on a baking sheet and slash the top with a sharp knife, making diagonal incisions. Season the inside with sea salt and place a sprig of rosemary and slice of lime inside each fish with some of the chopped garlic. Using a pastry brush spread the pesto over each fish working it down into the incisions then drizzle with a little olive oil. Bake in a preheated oven for 20 -25 minutes or barbecue for 8-10 minutes on each side.
E-mail: simpole-clarke@btconnect.com
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SMOKED
GARLIC is available by mail order from: