Clay baked Trout with Pesto

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RobertL
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Posts: 90
Joined: Sat Aug 21, 2010 12:00 am
B190 Year: 1993
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Location: Nevada

Clay baked Trout with Pesto

Post by RobertL »

Ok now this may seem a bit odd but trust me, this method will work for most skin on whole fish and it is a really cool presentation when you unwrap it.

You can bake this on a hot bed of coals outdoors.
The secret to this dish is really fresh fish.

Also- You can change up the filling if you want. A compound butter works well, aromatic veggies and herbs, or for Salmon- You could use a smoked fish pate inside.

Using lead free clay only!

Alaskan pay attention- you could cook a whole small salmon this way!


1 large whole rainbow trout- gutted---about 1.5-3#
( I know Alaska has very big fat trout)

1 large sheet of parchment paper(quillon sheets)- large enough to wrap fish in.

Prepared pesto or other suitable filling

Modeling clay(non toxic)

1- Roll out the clay into 2 sheets- 1/4" thick, long and wide enough to fit a whole fish on with room to spare.

2-lightly stuff the cavity of the fish with filling.

3- place on a parchment and fold over parchment to cover completely.

4- Place 1 sheet of clay on a greased sheet pan.
Place fish on sheet of clay, wet edges of clay lightly.

5- top with second sheet of clay. try to mold fairly tight around body.

6- The artistic part!!! Using a popsicle stick, twig or whatever, and a knife.
trim around the fish to keep its resemblance of the fish inside.
model the top of the clay with scales, eye, mouth, etc.

7. Bake in a very hot oven , grill, or on a bed of very hot coals.
about 20- 30 minutes


Note- The clay should turn to a very hard crust.

Remove to a platter and serve--- Carefully.

When your ready to open it-- trim all the way around the edges and lift the top off in 1 piece.

Enjoy!
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Alaskan
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Joined: Wed Mar 21, 2007 12:00 am
B190 Year: 1999
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Location: Alaska and Washington

Post by Alaskan »

Pictures....!

Where are the pictures... ?

No clay anywhere around here, but we frequently bake in the coals and sometime under a fire...and yes they gotta be fresh, which is the norm here... :lol:

Thanks for the post...!
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