Unexpectedly we moved on to the topic of fishing, coarse or game? Now I know little or nothing about the sport but have spent a few sunny afternoons with a good book on a riverbank in a previous life whilst my then in-laws did a spot of coarse fishing - lovely memories!
|ready for the oven|
Jamie to the rescue...an unbelievably simple, quick and tasty way to prepare such a thoughtful gift for the table. The Handyman and I shared the trout, more than enough for two, and are looking forward to the one left in the freezer!
Trout Roasted with Thyme and Lemon
1 large (or 2 small) whole trout
1 handful of lemon thyme (ours came from HG kitchen garden)
1-2 tbsp extra virgin olive oil
1 lemon, cut into halves
2 bay leaves
Heat the oven to 230C. Line a roasting tin with foil. Then wash the fish inside and out and dry with kitchen paper. Put the thyme with the olive oil in a pestle and grind together. Spread the thyme mixture on the inside and top of the fish and place in the prepared roastng tin. Cut a small slit in the lemon halves and insert the bay leaves. Add to the roasting tin. Place the fish in the oven and roast for about 15 minutes (10 minutes if using 2 smaller fish). And that's it! The fish will lift easily off the bone and has a lovely delicate flavour; for those who don't like salmon, just try trout...much more subtle.
|ready to eat|