Baked Wild Trout

This recipe for fresh caught trout comes directly from Laura's Organic Gardening Adventures blog, where her husband Tom took up a brief career in blogging and came up with this gem of a food entry. Inspired by his recent backyard fish trappings, Tom really bats one out of the park with this one.

Ingredients:

1 Whole Wild Trout (extremely fresh, gutted)
2 Garlic Cloves (crushed)
1 Tarragon Sprig (bruised)
2 T. Extra Virgin Olive Oil
1 Lemon
Black Pepper (freshly cracked)
Salt to taste (sea, grey or kosher)

Procedure:

Preheat the oven to 450F. Place the trout on a baking sheet and coat with only 1 tablespoon of the oil. Sprinkle the exterior and the cavity of the fish with a pinch or two of salt, then stuff the cavity with the crushed garlic cloves and tarragon. Bake the fish at 450F for 20 minutes. Remove the fish from the oven and prepare for service by peeling back the skin (on one side of the fish only) to expose the flesh. Use a spoon to gently lift pieces of the flesh away from the bones, and place on a serving plate. When the one side is clean, gently pick-up the tail of the fish, thus pulling the bones in one big creepy skeleton off of the underside. Discard the bones or use them to make fish stock. Then, use the spoon again to pull the newly exposed flesh from the skin, and place on the serving plate. Finish by drizzling the remaining oil over the fish pieces, then add a squeeze of lemon, a touch of pepper and adjust the salt to taste.

Suggested accompaniment: Field greens and radishes

Submitted by: Laura and Tom DiGangi
http://laurasglassart.blogspot.com

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