Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Whole Trout Parsley, thyme)
Chopped herbs (marjoram, Butter

1/2 botle White wine

Method: 1. Clean the trout. The incision in the belly should be as
small as possible consistent with the requirement to remove the
entrails and clean. 2. Inside the cleaned trout place the chopped
herbs and a tablespoon of butter. 3. Place the fish in an oven dish
and add salt and pepper to taste. 4. Pour two cups of wine over the
fish. 5. Cook in hot oven about 25 minutes. 6. Add a little more
melted butter, stir in and cook for another 5 minutes.

SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty
Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5
SHARED BY: Jim Bodle 2/93

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