Snowy River Trout
Submitted by Glesni
Whole trout nestled in a bed of garlic, onions, tomatoes, and butter, then simmered until tender. A rustic Australian camp oven recipe that works just as well at home.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minNamed after the Snowy River region of Australia, this is bush cooking at its simplest and best.
Four whole trout sit on a bed of chopped onions, crushed garlic, and fresh tomatoes mixed with melted butter, then get covered with the same mixture and left to simmer until the fish flakes.
Twenty minutes in a camp oven over coals or a casserole dish on the stovetop and dinner is sorted.
The tomatoes break down into a chunky, buttery sauce that soaks into the trout, and the garlic perfumes everything.
Kitchen Tips
- Works in a camp oven over coals or a regular covered casserole at home. Same result either way.
- Use the freshest trout you can find. When the recipe is this simple, ingredient quality is everything.
- Keep the heat gentle. A simmer, not a boil. Boiling toughens the fish and breaks it apart.
Ingredients
Directions
Mix together the garlic, onions, tomatoes, salt and pepper.
Stir melted butter into the mixture.
Spread half the mixture on the bottom of a camp oven or casserole dish, lay the fish on top, and cover with the remaining mixture.
Let simmer for approx 20 minutes or until Trout is cooked.
Comments