Rainbow Trout with Hot Gooseberry Chutney

Rainbow Trout with Hot Gooseberry Chutney

Tiptree Recipes
Tiptree Recipes

Recipe by Sally Carpenter for Wilkin & Sons Ltd.

 

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Ingredients and Method

Ingredients

Method

  1. Heat oven 180 degrees.
  2. Clean each fish – lightly scrape away any loose scales.
  3. Remove fins and trim tail to a sharp “M”.
  4. Make a slit along the belly of the fish and remove all the guts.
  5. Leave head on. Dry the inside with kitchen paper.
  6. Spread 1 teaspoon of Hot Gooseberry Chutney along the inside of the trout.
  7. Place each whole fish onto a large piece of lightly buttered greaseproof paper and fold paper into a long parcel crunching up the ends.
  8. Place parcels on an oven proof tray and bake for 16-18 minutes depending on the size of the fish – check to ensure it is cooked through – the eyes should be white.
  9. Serve a parcel on each plate or remove fish from parcels prior to serving and garnish with lemon.
  10. Enjoy with minted new potatoes.
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