An elegant dish, with delicate but delicious flavours, and so useful too, as trout is inexpensive and always available.
2 small plump trout, about 200g-300g (7oz -10oz) each, gutted
and trimmed, and with heads chopped off to fit neatly in
1 lemon, cut into wedges
a bunch of dill
90ml (3fl oz) white wine or vermouth
90ml (3fl oz) fish stock, or
vegetable stock made from a
powder or cube
salt and pepper
You will need a shallow porcelain dish approximately 25cm x 17cm (10 x 6½ inches), lined with a silicone mat, which makes the trout easy to remove when cooked.
Preheat the oven to 230°C, set to Convection, rack position B
Rinse the fish in cold water and pat dry. Season the fish cavities with salt and pepper, rub with lemon, tuck in some of the dill
and a piece of lemon. Sprinkle over a little salt and pepper and put in the dish.
Pour in the vermouth and stock - the liquid should come only half way up the fish. Cover closely with foil and put in the oven, taking care the foil does not touch the elements at the top.
Cook for 15 minutes, reduce the temperature to 180°C and cook for a further 15 minutes. The liquid should not boil - just a few bubbles may drift to the surface.
Warm a serving dish by putting the grill tray on top of the oven and placing the dish on top.
Slide the fish out onto the dish and spoon the juices over.
Serve garnished with dill and lemon wedges.