Baked Trout With Yoghurt
Owing to the abundance of Trout to be found in Australian waters, this delicious Baked Trout recipe is ideal for those of you who like to eat what you catch...
Popular angling targets, as much for their easy proximity to the major population centres and the Northern Hemisphere fixation of many Australian inland anglers, as for their fighting and eating qualities. Trout are widespread throughout much of the South East Australian mainland and Tasmania.
Brown trout in the form of fertilised eggs were introduced to Australia in Tasmania in 1864 from the United Kingdom following unsuccessful attempts in 1841 and 1862. From the original Tasmanian stock, fish were stocked into many of the cooler waters in mainland Australia. By the end of the nineteenth century trout had been introduced to virtually all waters catchments capable of holding them.
Rainbow trout which are native to North America were introduced to New South Wales from New Zealand (where thay had been previously established) in 1894. Acclimatisation societies then transferred the fish into Victoria and Tasmania.
Trout have been implicated in the decline of several native fish species, notably Galaxias fuscus and Galaxias olidus as well as the spotted tree frog Litoria spenceri. In Tasmania, trout are now virtually the only species found in many waters and freshwater fisheries management seems to be focused entirely upon the management of trout.
(Courtesy of www.nativefish.asn.au)
4 whole Trout
8 Tablespoons Yoghurt
2 small oranges
1/2 Teaspoon ground mace
Wash and dry the Trout well, and then place side by side in a shall overproof dish.
Thinly slice the oranges and set aside for slices for the garnish later.
Divide the remaining orange slices between the four fish and place the slices neatly inside the gut cavity to that they overlap - they will of course protrude from the cavity but this is okay.
Sprinkle a little black pepper over each fish.
In a small bowl, mix together the mace and yoghurt, and spoon eveningly over the fish, except the heads.
Cover with a lid or foil and then bake at 200 degrees (celsius) for 20 minutes.
Serve in the dish straight from the oven, garnished with the orange slices.
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