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See below ingredients and instructions 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
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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