Trout Bake in Irish Whiskey

Am other recipe from the cookbook I bought at Giant's Causeway in Northern Ireland.

The ingredients are all in a ovenproof dish and go in the oven for 22 minutes. I served a side of potato carrot mash. I ran out of potatoes so I stocked the mash up with 3 large carrots. A very good combination and it works very well with the trout.

I bought a frozen trout and defrosted it in the fridge over night. It was washed and seasoned inside with salt and pepper. The white parts of the green onions were stuffed inside. For flavour in the outside I pressed two garlic cloves, mixed them with smoked salt and pepper and a teaspoon of grapeseed oil. That was brushed on the skin of the trout.

The baking dish was buttered generously, the greens of the onions were cut in 1,5 cm chunks and dumped on the butter. On top went the stuffed trout and a very good gluck of Irish Whiskey.

The preheated oven at 180 C and baking time was 22 min *depending on the size of the trout.

When you can pull out a bone fin from the belly, the trout is ready to serve. Just add fresh parsley.

Mash:

250 g potatoes, 250 g carrots

Salt, pepper, nutmeg

Knob of butter, 3 tbsp creme fraiche, 80 ml milk