Marinated Trout
To serve as a starter chose small trout - larger ones are perfect for a cold buffet lunch.
Ingredients
8 Small trout
10 fl oz Olive oil
1 Lemon
3 cloves Garlic
250ml White wine
1 tablespoon Orange peel, shredded
1 tablespoon Lemon peel, shredded
Juice of 1 lemon
Juice of 1 orange
Parsley
Salt and pepper
Cooking Instructions
Wash and dry the trout well, rub over inside and out with the quartered lemon and dry again on kitchen paper. Cook over a medium heat in half the olive oil for 5 minutes turning once - they should be just cooked and turning brown. Drain the fish and arrange in a deep dish, beat all the other ingredients together and pour over the fish, cover and refrigerate for 24 hours. Serve with toast or crispbread.
