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Rainbow Trout with Hot Gooseberry Chutney
4 Fresh Rainbow Trout
4 teaspoons of Tiptree Hot Gooseberry Chutney
Knob of butter
Heat oven 180 degrees.
Clean each fish – lightly scrape away any loose scales.
(Some fishmongers will clean fish but I prefer to do it myself)
Remove fins and trim tail to a sharp “M”.
Make a slit along the belly of the fish and remove all the guts.
Leave head on. Dry the inside with kitchen paper.
Spread 1 teaspoon of Hot Gooseberry Chutney along the inside of the trout.
Place each whole fish onto a large piece of lightly buttered greaseproof paper and fold paper into a long parcel crunching up the ends.
Place parcels on an oven proof tray and bake for 16-18 minutes depending on the size of the fish – check to ensure it is cooked through – the eyes should be white.
Serve a parcel on each plate or remove fish from parcels prior to serving and garnish with lemon.
Enjoy with minted new potatoes.