THE RESTAURANT

THE CHATEAU TONGARIRO

 

THE CHEF

GARY SAVAGE

 

THE RECIPE

INGREDIENTS 

Whole Rainbow Trout

Prawns

Confit of Potatoes

Onion

Parsley

Worcester Sauce

Lemon

White Wine

Mustard

Ginger

Butter

Fresh Ginger

Lemon Pepper

Beef Bullion

Salt/Pepper

Thyme

½ Cup of Cream

String

Aluminium foil

Baking dish large enough to fit into over and hold whole trout

 

Fish Marination

Gut, remove gills and Scale the trout in preparation to marinate it.

Cut 3-4 vertical cuts each side along the length of the fishes body down to the bone and place it in an ovenproof dish.

Create a sauce with 2tbls of Worcester Sauce, Lemon Juice from half a lemon, ½ a glass of White Wine, 2 tbls of Mustard to taste , and 1 teaspoon of Beef Bullion. Add a sprinkle of lemon pepper and a few slices of fresh ginger.

Roughly slice the onion and parsley and place over fish.

Pour sauce over and into fish, rubbing it into the flesh.

Add a bit of fresh thyme and season with salt and pepper.

Place into the fridge and marinate for several hours or longer.

 

Prepping the fish for baking

Take the marinated fish out and lie upright as if it was swimming.

Bend the fish around into a semi circle. Hold its shape in place by tying one of some string to its tail, with the other end through its jaw holding it into a curved upright position.

Place back into marination and cover in aluminium foil.

Place into a preheated over at 160C for approximately 20 minutes. Adjust length according to size of trout.

Bring out of oven and stand for 10 minutes.

 

Butter Fish Sauce

Drain the sauce out of the cooked fish dish into a pot and put on a low heat to simmer. Add cream mix through until simmering, then turn off heat and add butter to prevent it splitting.

 

Prawns

Coat prawns in flour and flash fry in butter until colour on both sides starts to show.

 

Plating Up

Place whole trout onto a serving dish. Spread confit of potatoes and prawns evenly around dish. Pour fish sauce over the top to complete.

Serve.