The trout version of roll mop herrings - the flavour is excellent and the flesh firmer than usual. This is a good recipe for fish suspected of being in less than perfect condition, which the angler occasionally finds at the beginning and end of the season.

6 smallish trout

I large salad onion, Finely sliced

1 tablespoon salt

2 tablespoon white pepper

425ml water and vinegar, in equal proportions

1 tablespoon brown sugar

I tablespoon pickling spice

Pre-heat the oven to 190C/375F/Gas Mark 5.

1 Gut and fillet trout out in pairs, leaving them joined by the skin Place a layer of raw onion on the flesh side of each fillet. Season with salt and pepper.

2 Roll up and secure with two cocktail sticks, Place in a deep casserole dish and cover with the liquid, sugar and pickling spice.

3 Bake for half an hour in the pre-heated oven and then leave to cool in the liquid. Break pairs into half, remove cocktail sticks.

Servine suggestion: Refrigerate and serve cold with a salad or as part of an hors-d'oeuvre.

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This page is copyright to Bryan Beecher 1997