Whole Baked Trout 

1 x whole trout 3lb – 4lb

1 small onion finely sliced

3 bay leaves

1 handful chopped fresh tarragon

50g butter (plus additional butter for greasing foil)

salt & freshly milled black pepper 

Method

Clean the trout and de-scale ensuring that the gills have been removed from the head.  Wipe the fish dry.  Choose a shallow baking tray large enough to accommodate the fish placed diagonally.  Cover the tray with a large sheet of foil which has been greased with butter.  Place the fish on the foil and put the onion, bay leaves and tarragon inside.  Cut up half the butter into small pieces and sprinkle in with the herbs together with some salt and black pepper.  Then turn the fish over and sit belly down. (The fish’s tail can be bent round if too long keeping the fish sitting on its belly).  Rub the remaining butter over the fish and season with salt & black pepper.  Wrap the foil loosely over the fish but ensure that it is sealed well in a parcel.  If necessary use two sheets of foil to make sure that the parcel is sealed.  Now place in the oven and bake for 2 to 2½ hours at 130º C dependant upon size.  (If you are using a fan-assisted oven please refer to manufacturers recommendations but as a rule of thumb lower the temperature by approx 20º C or reduce the time.  For larger/smaller fish increase or decrease the time by 30 minutes per 1lb). 

Once cooled, the skin can be removed and the fish dressed with radishes, cucumber etc. to make a it centre-piece, or eat it just as it is.  Wonderful with a salad served as a summer dish.