Trout from the lake

First brown trout from the lake since the May Fly hatching season started in, well end April.

 

 brown trout with kaffir lime leaves and brandy

 brown trout with kaffir lime leaves and brandy

 brown trout with kaffir lime leaves and brandy

 brown trout

Being a wild fish, it is less fatty than the farmed version, and with mild flavor unlike sea fish, I decided to cook it in papillote with kaffir lime leaves and brandy, to add an aroma but not flavor.

 

1. Wipe dry fish, season with salt on the outside, keep in the fridge for a day to firm the flesh.

 

2. An hour before cooking, wipe dry the fish and place on baking paper, pour a tablespoon of brandy and finely cut fresh kaffir lime leaves, wrap into a bundle.

Bake at 200˚C for 10 minutes, open the door ajar and rest for another 10 minutes.