Grilled trout #2

Yield: 4 Servings

Measure Ingredient
\N \N Trout

From: cdh@... (Alan)

Date: Wed, 16 Mar 94 11:41:42 GMT A nice alternative to foil or grilling....... Stuff the trout with whatever you were going to/prepare as normal. Wrap the trout individually in two or three sheets of newspaper (I use broadsheet). Soak the parcels in cold water for a few minutes drain for half an hour or so. Soak again in cold water. By the time you have finished the paper should be thoroughly soaked, but not dripping water evrywhere when you pick them up..

Pre-heat an oven to a medium heat (I use gas mark 5), place the parcels on a lower shelf. Take care to ensure that the paper does not come into contact with either the gas flame or the element. Bake until the parcels are completely dried out (you will probably notice the outside paper starting to brown slightly). Unwrap and serve however you fancy them.

Why do it this way? Because when you unwrap the fish you'll discover that all the scales/skin come away with the paper leaving you with the beautifull succulent pink flesh.



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