Camp Cooking: Herb-stuffed trout
Easy to catch and tasty to eat with this quick campfire recipeTrout is one of the tastiest fish and it’s also packed with omega-fatty acids, is high in protein and low in fat. And there’s more good news: trout is easy to get hold of and prepare, especially when camping!
If you prefer to catch your own, Australia is blessed with many rural rivers and dams where trout swim freely. Some great spots to fish for trout in NSW and ACT include the New England Region, Snowy Mountains, Goulburn and the Central Southern Highlands.
In Victoria, try Buxton, Lake Eildon, the High Country, Blue Rock Lake and Lake Eppalock. In WA, try your luck in Waroona Dam, Collie and Blackwood Rivers.
This is a simple recipe which heroes the natural flavour of trout, but you can also add your own sauces and condiments.
Prep time: 10 minutes
Cooking time: 6-7 minutes
Equipment: Foil and toasting rod
Ingredients:
· Trout fillet, butterflied with bones removed
· 1 tablespoon butter for each fillet
· 1 clove garlic
· Salt and pepper to taste
Herbs for stuffing:
· 1 bunch of flat leaf parsley
· 1 bunch thyme
· ¼ cup sage leaves
Method:
- Season each fillet of trout with salt and pepper
- Stuff the cavity with 1 tablespoon of butter, garlic and herb mix
- Place each fillet on aluminium foil and roll tightly to form packets
- Cover the fish packets in the hot smoldering coals from your campfire and cook until the fish is cooked through
- Enjoy!
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