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How to:

Debone a trout

Deboning trout is not for the faint hearted, we demonstrate the correct way to debone a whole trout and serve it spice-rubbed and stuffed.

Follow the steps and you'll get it right the first time. For the text version of this recipe (which you can add to your online recipe book), click the link: spice-rubbed and stuffed whole roasted trout

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Recipe by:	Abigail Donnelly
Serves:	4
Allergens:	Gluten free
Dietary considerations:	Low carb / Fat conscious / Health conscious / Pescatarian / Heart friendly
Category:	Easy
Prep time:	10 minutes
Cooking time:	15 minutes
Ingredients: 2 x 1 kg whole salmon trout 3 T olive oil 6 fresh bay leaves sea salt and freshly ground black pepper 100 g butter, melted
Cooking instructions: Rub the trout with the olive oil and slice small incisions into the flesh. Using string, tie slices of lemon and fresh bay leaves along the length of both sides of the fish and season to taste. Place on a grid over smouldering coals and grill until the skin is charred and the flesh cooked through but still moist. Serve with melted butter and any remaining lemon slices.
Wine: Iona Chardonnay 2008

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If you enjoy this you may want to try:

How to:

Debone a trout

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