One of the main elements of any Scottish meal is meat and the other is fish. Both saltwater fish like herring and inland water fish like trout or salmon are prepared in hundreds of ways. Baked Brown Trout is a very popular recipe of Scotland. In Scottish cuisine appetizers come in quite a large variety and they may include Scotch smoked salmon, baked brown trout, or Haddie-stuffed artichokes. Appetizers are served before meals and some may be spicy because of pepper or other condiment to give them a specific flavor.
- 1 Kilo trout
- 4 tbsp dry vermouth
- 2 tbsp olive oil
- Sea salt
- Freshly ground black pepper
- 4 sprigs of dill, fennel, chives or parsley
- 1 lemon
- Clean the trout, remove the scales and fins and wipe clean with kitchen paper. Season the inside of the trout with salt and pepper and insert the herbs. Cut four pieces of kitchen foil into oval shapes which are long enough to entirely wrap the fish with an extra 7cm. Brush the foil with olive oil and place each trout in the centre. Brush the outside of the fish with olive oil, season with salt and pepper and pour a tablespoon of vermouth over each fish.
- Pull the foil up to make a boat shape for the fish and fold over the top to totally wrap the fish, making sure it is pinched together.
- Bake in a pre-heated oven at 230C. The time will vary, depending on how big the fish are. Check by opening up foil and examining the flesh at the thickest part. There should be no opaqueness or pinkness.
- Serve the fish in the foil boats with fresh vegetables. Serves 4.