Baked trout with squash & cider

Name: Baked trout with squash & cider
Yield: Serves 1-2
Ingredients: 1 whole trout (about 500 g), scaled, gutted and degilled; a small sprig of rosemary; 6 thin 1 cm-thick crescent slices of deseeded onion squash; 40 g butter, chilled, cut into small cubes; ½ onion, very finely sliced; 2 slices of lemon; a little finely chopped curly-leaf parsley, to serve (optional); a grating of nutmeg; flaked sea salt and black pepper; 50 ml cider

Preparation info

Serves
1-2

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

Another treatment for late-season trout, once the rod has done its work.

Ingredients

6 thin 1 cm-thick crescent slices of deseeded onion squash
½ onion, very finely sliced

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 200°C fan/220°C/Gas 7. Cut out two large pieces of foil (it must extend at least 5cm from each end of the trout) and two slightly smaller pieces of baking paper. Put one piece of foil on the work surface and cover with a piece of baking paper. Lay hal