Ingredients
Trout:
• 1 whole trout (about 1½-2 kg), or any whole fish, gutted and scaled
• 1 bulb fennel, thinly sliced
• Few slices orange and lemon, thinly sliced
• Juice of 1 large lemon
• Salt and milled pepper
• Oil
Fennel remoulade:
• 1 bulb fennel, finely sliced
• 4 spring onions, finely sliced
• Handful fennel fronds, chopped
• Handful parsley
• ½ cup (125ml) yoghurt
• ¼ cup (¼ cup) mayonnaise
• 1 tbsp (15ml) Dijon mustard
• Squeeze of lemon juice
• Salt and milled pepper
Preparation method
- Wash trout well.
- Stuff trout cavity with fennel and citrus slices, add a squeeze of lemon and season well.
- Rub skin with oil.
- Wrap fish in 8 sheets of wet newspaper.
- Cook over medium coals until the paper burns on each side – a total of about 20-30 minutes, depending on size of fish.
- Mix remoulade ingredients together, and serve with fish.