1 small carrot, grated
1 small onion, grated
3 centimeter celery stick with leaves, chopped
1 trout per person (gut removed but do not wipe off the sticky substance that forms on the skin)
melted clarified butter
1/4 cup mealie meal seasoned to taste (I used Ina Paarman Lemon & Black Pepper)
whole or flaked almonds, toasted or lightly panfried in butter
Sprinkle lemon juice over the trout and brush with melted butter. At this point I stuffed with lightly fried onion, grated carrot and finely sliced celery. Roll the fish in seasoned mealie meal and season with extra pepper.
Butter a roasting pan well and heat it in oven (I put tin foil in my oven pan and spread soft butter with the back of a spoon over the tin foil on the spot where the fish is going to be placed and warm it up while busy stuffing the fish and coating it in the mealie meal.) Place the trout in the pan and pour a bit of melted butter over the top. Grill under preheated element for 5-8 minutes then turn over carefully and grill another 5-7 minutes taking care not to overcook it.
Place the trout on a serving dish. Heat butter and lemon juice and pour over the fish. Garnish with toasted or buttered almonds and rice or mash.
Photo: Elsabie Templeton