Page 65 - Through the eyes of an African chef

Midlands trout
INSTRUCTIONS
For this recipe, the whole fish is used.
In a mixing bowl combine herbs, garlic, lime juice, shallots and butter.
Stuff the cavity of the trout with the herb filling (see page 101 for fish preparation). Season lightly and place orange slices on top of the fish.
Place on a baking tray and bake in the oven at 180°C for 45 minutes, or until firm, flaky and cooked through. The trout can also be cooked over the fire: Just cover either with foil or banana leaves, or place it in a fire-proof oval roasting dish.
To test if cooked: At a tilted angle, poke the tines of a fork into the thickest part of the fish. Very gently, twist the fork and pull up some of the fish. Under-cooked fish resists flaking and is translucent. If this is the case, continue cooking.
TO SERVE
Garnish with quartered lemon and serve with a pocket of roast vegetables.
INGREDIENTS
4 sprigs marjoram
3 sprigs dill
3 whole cloves garlic, crushed 1 lime, juiced
2 shallots, finely diced
60ml melted butter
600g fresh, whole trout
Salt and pepper to taste
1 orange, sliced
Garnish
1 lemon, quartered
THROUGH THE EYES OF AN AFRICAN CHEF
SERVES 3–4
PREPARATION TIME 6 MINS COOKING TIME 45 MINS
[ chapter two ] MAINS AND SIDE DISHES 63