Trout in foil

This is a Greek recipe that is flavoured with the Greeks’ favourite herb, oregano.  Serve it with garlic sauce to produce a really authentic taste.

Preparation Time: 25 Mins

Cooking Time: 40 Mins

Total Time: 5 Hrs

Ingredients

For 4 servings…

1                    Trout  - large          

                     Pepper      

                     Salt          

                     Oregano    

1                    Lemon  - juice of      

                     Olive oil    

For the garlic sauce

4 cloves           Garlic  - crushed      

30 cl               Potatoes  - mashed   

¼ tsp             Salt          

10 cl               Olive oil    

40 ml              Vinegar     

For the stuffing

1                    Onion  - chopped finely          

1 stick             Celery  - chopped finely         

1 tsp               Parsley  - chopped finely        

6                    Mushrooms  - chopped finely   

3 tbs               Butter       

                     Pepper      

                     Salt          

1 tsp               Oregano    

10 cl               Wine  - dry white     

To serve

                     Greek garlic sauce    

Method

To make the garlic sauce…

Put the garlic, potato and salt in a blender and blend till smooth.  Slowly add olive oil, alternating with vinegar - continuing to blend until smooth.  If the sauce is too thick, then thin it with several tablespoons water.  Chill in a covered jar for several hours before serving.

To make the stuffing…

Sauté the onion, celery, parsley and mushrooms in the butter; season with salt, pepper and a pinch of oregano.  Add wine and simmer for 10 minutes.

To prepare and cook the trout…

Wash and dry the trout and then stuff it with the stuffing.  Place it on individual a double sheet of foil.  Sprinkle it with salt, pepper and oregano.  Squeeze on the lemon juice and sprinkle with olive oil.   Seal the foil and bake for 30 minutes in a moderate oven (180°C).  Take the trout out of the foil and serve with Greek garlic sauce.

Variations

Instead of cooking one large trout, cook smaller ones the size of which is appropriate for one person.  Wrap them individually.  Reduce the cooking time to 20 minutes.

Wine recommendations

A robust white wine.

Conventional

     Côtes du Rhône blanc

Interesting

     Côtes du Luberon blanc

     Rioja blanc