Ken's favourite trout recipes

Peppered Roast Trout


2 tablespoons whole black peppercorns
1 tablespoon whole Szechuan peppercorns
1/2 tablespoon whole Jamaica pepper (allspice)
1/2 tablespoon coarse cooking salt
I whole trout, gilled and gutted – 2-4 lb
1 tspn lemon juice
1/2 cup of a crisp Marlborough sauvignon blanc

Lightly toast whole spices in a dry frying pan, then grind or pound coarsely and blend with salt.

Blend 1 tablespoon of the spice mix with 1 tablespoon of sweet New Zealand butter and lemon juice. Rub the mix on the skin and in the cavity of a whole trout. Place trout on a sheet of aluminium foil in a baking dish. Roast open at 180 deg C for about 15 minutes, then add enough white wine to moisten the fish, wrap the foil over it to seal in the moisture, and cook gently for a further 20-30 minutes for a 3lb fish. Allow approx 15 minutes per pound.