Trout cooked in newspaper

    40 minutes

    Wet newspaper conserves moisture and succulence by effectıvely steaming these fish, particularly when they are cooked over an open fire.

    3 people made this

    Serves: 4 

    • 4 trout, each about 350 g, gutted and washed
    • Salt and freshly ground black pepper
    • 1 large lemon, cut into 8 slices
    • 4 sprigs fennel or tarragon (optional)
    • 12–16 sheets newspaper

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Trout can be cooked in newspaper either in the oven or on a barbecue.
    2. Preheat the oven to 200°C, or light the barbecue. Season the trout well with salt and pepper and put two slices of lemon and a sprig of fennel or tarragon, if using, inside each one.
    3. Lay each fish on three layers of newspaper and wrap, tucking in the ends of the paper carefully. Soak the wrapped fish in cold water until thoroughly wet. Place the parcels in the oven or on the barbecue and cook, turning once halfway through the cooking time, for 25–30 minutes, or until the paper is dry.
    4. Serve the trout in the paper and cut it open with scissors at the table. The skin will peel off with the paper, leaving a perfectly cooked, moist and succulent fish.
    5. To cook a larger fish, weighing about 1.5 kg, in the same way, increase the amount of wet paper and the cooking time in proportion to the size of the fish.


    Fish Cooked in Hay: Trout, or other fish such as mackerel, can be cooked in hay, either on the barbecue or in the oven. Take some sweet-smelling hay and soak it thoroughly for about 30 minutes in a large bucket of cold water. Take a double handful of the soaked hay and put one or two fish in the centre, making sure they are completely covered by a 5 cm layer of hay. Cook the parcels on the barbecue, or in the oven, turning once halfway through the cooking time, for about 30 minutes, or until just cooked through. * Fish Cooked in Seaweed: Very large fish can be wrapped in seaweed and cooked on a barbecue or an open fire. Depending on the type of seaweed, either bury the fish inside a mound of seaweed, as if cooking in hay, or wrap about eight layers of seaweed around the fish and, depending on the size, cook for about an hour, or until just cooked through.

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