Ingredients
- 2 fresh river trout, each
- about 400g
- 1 small carrot, peeled and
- thinly sliced
- 1 celery stalk, sliced into
- 1cm chunks
- 1 small onion, peeled and
- thinly sliced
- 2-3 stems of parsley
- 4 whole peppercorns
- Salt and pepper, to taste
- 2 thick slices of day-old bread, crusts removed
- 3 tbsp white wine vinegar
- 8 medium-sized garlic cloves, peeled
- 150ml extra virgin olive oil
- 2 tbsp trout roe (optional)
Method
Fill a wide braising pan with enough water so the trout will be well covered. Make sure the pan will allow you to remove the trout easily. A clean rectangular roasting dish works well. Add carrot, celery, onion and parsley as well as four whole peppercorns and a good pinch of salt to water. Bring to boil for three minutes and gently add trout, side by side. Simmer for 15 minutes. Remove trout gently and place on a tray to cool.
Meanwhile, make the sauce. Sprinkle bread with vinegar so that it moistens. Place garlic cloves in a mortar (or food processor) with a couple of pinches of salt and pound to a paste. Add some oil, a little at a time, until a thick, creamy consistency is achieved. Add moistened bread and work
into garlic. Add more oil to give desired consistency - thick, creamy and tangy. Season with salt and pepper. Peel back skin on each trout to expose flesh and serve with garlic sauce and trout roe if you wish.
