Trout in Newspaper

During the course of some filming for television I once had cause to visit a trout farm in Devon. Although not exactly thrilled at the thought, things brightened up considerably when Caroline Boa cooked me a trout in newspaper. Well, what can I say? It was quite tasty, certainly novel, but the greatest advantage seemed to me to be that by careful selection of the newspapers used, one could insult or embarrass one’s friends with puckish ease. Here is the recipe. Naturally, I use The Times:

Ingredients

  • 1 trout per person, about 6 oz (175 g), cleaned and gutted
  • 2 sheets newspaper per fish
  • Bouquet of fresh herbs per fish
  • Thin slice lemon per fish
  • Yoghurt sauce

Method

Stuff the fish with herbs and a slice of lemon. Wrap an envelope of paper around each fish and run under the cold water tap until sodden.

Place in an oven at gas mark 4/350°F/180°C until the paper dries out completely - about 8 minutes. Using scissors, open the package and peel off the paper, which will lift off the skin of the trout. Decorate with yoghurt sauce.