Ken's favourite trout recipes

Big Brown Trout En Papillotte

The pungent Mediterranean herbs used with roast lamb and other red meats are usually regarded as too powerful for fish, especially trout. This recipe by the Chef from a famous 6-star Sydney hotel is the exception: a special recipe for a special fish


1 fat brown trout, 4-6 lbs (note: should be heavily conditioned)
4-6 large garlic cloves, sliced paper-thin.
4 branches of fresh rosemary, about 10cm long
3-4 branches of fresh thyme or oregano
100g of creamy NZ butter, sliced into wafers.
Salt and black pepper, as required

First, catch your trout. Gut, gill and clean it and chill it down. Lay it on an ample sheet of baking paper or thick brown paper. Stuff the cavity with herbs, butter and condiments and lay a little on either side. Seal up the bag by stapling it closed and place in a baking dish.

Place in a moderate oven about 170 degrees to steam gently in its own juices for 35-40 minutes until cooked through or very slightly pink in the middle. Serve at the table so guests can inhale the superb aroma when the bag is opened.

Serve with creamy mashed potato and steamed green vegetables or a fresh garden salad.