Trout Roll MopsServes 6 Preparation time: 25 minutes Cookingtime: 30 minutes
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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