Ohrid trout

Ingredients

Quantities for 4 servings.

• 4 piece Trout, whole, gutted
• 3 piece Lemons
• 6 clove Garlic
• 40 g Parsley
• 4 sprig Thyme
• 80 ml Olive oil
• 800 g Potatoes
• 150 ml Dry white wine
• 1 tsp Paprika
• to taste Salt and pepper

Method

1. Rinse the trout, pat them dry and cut two slashes on each side.
2. Rub the fish with salt, pepper, paprika and olive oil inside and out.
3. Tuck lemon slices, garlic, parsley and thyme into each cavity.
4. Slice the potatoes thin and lay them overlapping on an oiled tray.
5. Set the fish on the potatoes and pour over the wine and the remaining oil.
6. Bake at 200 °C for twenty-five minutes, until the skin colours.
7. Test at the spine and serve straight from the tray with a wedge of lemon.