THE CHATEAU TONGARIRO
Whole Rainbow Trout
Confit of Potatoes
½ Cup of Cream
Baking dish large enough to fit into over and hold whole trout
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.
Coat prawns in flour and flash fry in butter until colour on both sides starts to show.
Place whole trout onto a serving dish. Spread confit of potatoes and prawns evenly around dish. Pour fish sauce over the top to complete.