I cooked this for the main course for the birthday dinner party I organised at the end of last week. Its pretty simple and quick to cook. I used a fish kettle, but a large flat bottomed pan, big enough to fit the whole trout in, would do the job. The advantage of a fish kettle is it is much easier to lift the fish out and slide them onto a serving plate without breakage when cooked.
Fresh whole trout (rainbow or brown)-one per person
Sprig of fresh oregano
about 10 juniper berries
a good splosh of dry white wine
First I made a stock by putting the chopped onions, herbs, wine and water into the fish kettle, and simmered for about half an hour. Then I left it for the flavours to steep into the stock.
I served this with caper mayonnaise, new potatoes with mint, and braised fennel.