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

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

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

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Baked trout with squash & cider

Ingredients

Method

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