Roasted rainbow trout with green herbs

Shopping List for 4 adults

1 rainbow trout approx. 1.5 to 2 kg 1 tablespoon rose paprika 1/4 tablespoon white pepper 1 tsp. salt 1 onion, finely sliced 1 clove garlic, finely sliced 1 cup parsley, finely crushed 1 cup dill, finely crushed 1 cup chives, finely crushed 100 g butter Extras: 1 kg new potatoes 1 good salad of your choice

I am an angler in Scandinavia Home Recipe No. 8* Roasted rainbow trout with green herbs

Procedure without liability: Clean the fresh caught rainbow trout from Karlstrup P & T lake. Scratch slimy fish from head to tail and scrape fish scales of from tail to head. Cut if necessary head off if the fish is too big for the oven. Rinse fish in cold water and let dribble of water before you dry the fish in kitchen paper. The fish is rubbed inside and outside with salt, white pepper and rose (sweet) paprika. The soft butter mixed with herbs, are now placed in the abdominal cavity of the fish. The rainbow trout is placed in a frying pan or other refractory dish and is now fried at 150 °C in a hot air oven for approx. 40 minutes. Alternative: Wrap the fish in tin foil and place it on the grill or in an oven at 180 °C for approx. 50 minutes. The oven must be heated. The fish weighed 1.2 kg in live weight. Can be recommended to wrap the fish in tinfoil. Extras: Serve the dish with new, boiled potato and a good salad. Hint: Pour a glass of white wine into baking dish and use the gravy to the dish. Get any other vegetables in the baking dish and bake them too. They are great as accessories. The fish can also be wrapped in aluminum foil so that smaller fish are not getting dry. Drink: Cold glass of white wine. NB: Trout caught in Put & Take lakes - aquaculture trout - have a lot of brown fish fat on the body compared to wild salmon or wild sea trout. It's because of the way they live. Aquaculture trout are served the food and do not have much space to swim in. Once you have cooked the fish and peeled it at the table, remember to scrape off most of the brown fat that sits between the skin and the red fish meat - it just does not taste good.