Have you ever felt gutted? I know have…. Imagine how the trout feel?….Everyday a trout lives it’s life, is a day that potentially could be its last…..The more the human predator converges within a fishes domain, the greater the chance of it being gutted.
This moves me to write this scrumptious recipe entitled ; “FRIAR TUCK TROUT”,with the exception that friar tuck was an epicurean who loved to fill his own belly, whereas we fill the trouts belly!….Here goes the recipe:;;;;;
Take your gutted and cleaned whole trout as you caught it: Slice a cut in the belly from the tail fin right up to just behind the gills… Fill the belly with diced tomatoe from the can. then add fneley chopped garlic over the tomatoe/3 to 4 cloves should do this quite nicely..Then add a little olive oil, Then add half a cup of red wine.Sprinkle a tablespoon of sugar over the contents and finish of sprinkling a little salt all over the fish,
Wrap trout in aluminium foil and place in baking tray…Set Pre heated Oven to 180 degrees and wait for between 20 and 45 minutes, checking for baking quality periodically.
Once cooked; you will end up with an amazing meal… You might even end up feeling as full as the Friar Tuck Trout itself….