Fish parcel

WHOLE TROUT BRAAIED IN NEWSPAPER

Fresh trout has an unbelievable aroma and taste. This recipe is ideal for those lucky enough to catch their own. Braai the fish on a campfire right then and there.

Ingredients

(serves 4)

1 whole rainbow trout, about 1,2-1,5 kg olive oil salt and freshly ground black pepper to taste 250 ml fresh mixed herbs (such as fennel, parsley, chives and sweet basil), chopped 2 lemons, sliced thinly

1 bunch spring onions, chopped

30 ml fennel seeds, bruised

60 ml butter, cubed

Here’s how

1 Gut the fish but don’t remove the head, tail or skin. Scrape out all the innards, rinse well and pat dry with paper towels.

2 Place the trout in the centre of two large sheets of baking paper. Rub the trout with olive oil, inside and out, season with salt and pepper and then fill the stomach cavity with half the chopped herbs. Fold the fish closed and place the lemon slices on top, followed by the spring onions, fennel seeds and remaining herbs. Then dot the fish with butter and wrap it in the baking paper.

3 Soak newspaper thoroughly under a tap and then wrap the fish in three layers of it. The newspaper must be completely wet or it will catch alight over the fire.

4 Bind the parcel with twine to hold it together. Then make a bed of moderate coals, place the parcel on top and completely cover with another layer of coals. Keep a separate fire going to add more coals if necessary. The trout will take about 35 minutes to cook, depending on the heat of the coals and the size of the fish. The fish is done once the newspaper starts to brown.

5 Cut the twine, open the newspaper and serve immediately.

Drive & Camp says Trout should never be overcooked – the flesh must be moist, firm and easy to flake. Remember, trout is at its best cooked as soon as possible after being caught.