Duncton Club Recipes

This page is for some selected recipes for cooking the trout that members have caught at Duncton and eaten.  Please send your ideas for consideration to cfleetwood67@aol.com with a photo to help illustrate your favourite recipe.  Where it is a recipe from a book please give the title, author and ISBN number.

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Recipe 1
Mike Barrett
Grill the fish quickly for a couple of minutes until the skin can be removed. It's also better to cut off the belly fat before cooking. Put a sprig of rosemary and some garlic inside the fish and rub the outside with a little olive oil and spices - Sainsbury's do a super 'citrus rub' for fish, or you can cover the fish in lemon slices, cumin powder etc. Wrap in foil and oven bake for 15-20 minutes only. It's actually better cold than hot, to my taste.
(photo to come)

Recipe 2
Harriet Hall
For two people:

Take one fresh Duncton trout of about 1.5 to 2 lbs.
Mix together2 tablespoons of finely chopped parsley and one of dill.
Mix in grated rind and the juice of half an orange.
Add two tablespoons of olive oil, and add salt and pepper to taste.

Oil a generous sized sheet of foil and lay the fish on it.  Stuff the fish with the mixture, spreading some over the fish before wrapping and sealing with the foil.
Bake in a moderate oven for 25 to 30 minutes.