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Recipe by:
Tim Bates, The Honey Pot Stores Ltda, Madreselva Desarrollo Y Produccion Ltda, Santiago, Chile
Courtesy of Sustainable Table ® Ingredients:
Must use whole trout w/ head, skin and fins attached and hopefully wild caught. I catch my own and I debone by pulling the spinal column out of the fish then getting rib bones with a tweezer. The fin bones stay, but you don’t eat the fins anyway. It’s not a must, but definitely helps guests to stay interested. I fill with a mixture of the following:
2 cloves garlic
1 large scallion
6 pressed Greek style olives or Kalamata olives, pitted.
3 Tbs of Panca Chile or Chile Ancho in paste form, or if neither is available, then use a paste of sweet paprika and oil.
2 Tbs of capers
2 Tbs balsamic vinegar
Juice of ½ lime (or lemon)
A drizzle of sesame oil
(For about 6 ½ lb trout) Directions:
Grind ingredients (except trout) in blender and spoon into the trout about 2 hours before they will be cooked. These trout will then be rubbed liberally with oil and black pepper before placing directly on the wire rack.
Give them 15 minutes per side, but careful, not too hot and don’t break the skin.
On serving place on plate then take skin behind the gill and peel it all the way back, leaving the side of the trout exposed. Drizzle with sesame oil, salt and fresh ground pepper. Serve with veggies and tatties.
Recipe Number 253 added on 2008-06-07
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