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Trout Wrapped in Grape Leaves and Stuffed with Herbs
from the kitchen of Sharmagne Leland-St. John
1 large rainbow trout or several smaller ones
salt and pepper
Wash the fish inside and out. Sprinkle salt and black
pepper inside. Slice the lemons depending on the size of
your fish; paper thin for smaller fish and 1/4 inch for larger
fish. Place the lemon slices inside the fish.
Assemble any fresh herbs you grow in the garden or which you
have bought in the market, and remove the stems, then chop.
I use chives, Italian parsley, curled parsley, tarragon,
rosemary, mint, sage, oregano, several types of thyme, lemon
balm, dill, and basil. When chopped stuff inside
the fish on top of the lemon slices and add another layer of
lemon slices on top of the herbs. Close the fish and
wrap in large grape leaves or several smaller ones.
Place in a fish basket and cook over campfire, barbecue or
under a broiler. Cook until done. Garnish
with lemon wedges and serve.
Don't forget to eat the "cheeks" these are two
delicious little pieces of fish found just behind the gills
and under the eyes.
To keep fish fresh, after cleaning, place the fish in a
container of water in the refrigerator, change water daily
until fish are all gone.