Clay-Baked River Trout
Discover a unique and flavorful way to enjoy river trout with this easy recipe. In just 20 minutes of prep and 30 minutes of baking, you'll have moist and aromatic trout, sealed in clay for an exquisite taste. Perfect for a dinner for two, unwrap the clay to reveal a deliciously tender fish. Drizzle with olive oil, serve with your favorite sides, and savor a delightful meal.
Ingredients
- 2 whole river trout cleaned and gutted
- 3 cups clay available at art supply stores
- 1 cup salt
- 1 cup water
- Fresh herbs rosemary, thyme, or dill
- Lemon slices
- Olive oil
Instructions
Prepare the Clay Mixture:
- In a large bowl, mix the clay, salt, and water until you have a thick, smooth consistency. The clay should be pliable and easy to spread.
Preheat the Oven:
- Preheat your oven to 400°F (200°C).
Prepare the Trout:
- Rinse the trout under cold water and pat them dry with paper towels.
- Stuff the cavities of the trout with fresh herbs and lemon slices.
Coat with Clay:
- Divide the clay mixture into two equal parts.
- Roll out each portion into a thin layer on a clean surface, ensuring it's large enough to wrap around each trout.
Wrap in Clay:
- Lay one trout on each clay sheet and wrap them completely, ensuring no part of the fish is exposed.
Place on Baking Sheet:
- Place the clay-wrapped trout on a baking sheet and bake in the preheated oven for about 25-30 minutes.
Crack and Serve:
- Once baked, remove the clay-encased trout from the oven.
- Gently crack the clay open using a knife or a mallet.
- Carefully peel away the clay to reveal the perfectly cooked and aromatic trout.
Drizzle with Olive Oil:
- Before serving, drizzle the trout with a bit of olive oil for extra flavor and moisture.
Serve and Enjoy:
- Plate the trout and serve with your favorite sides, such as roasted vegetables or a fresh salad.
Notes
This clay-baked river trout recipe is not only a unique way to cook fish but also ensures that the flavors are sealed in, resulting in a moist and delicious dish. Enjoy your meal!