Trout in rich melted butter and wild garlic leaves

Jaimie Haselock


1 beautiful river trout, gutted & cleaned
A shopping bag of foraged wild garlic leaves
125 grams of butter
Cornish sea salt
Cracked black pepper
Chef’s string

Jaimie Haselock

This is a wonderful little dish cooked simply in butter and wrapped in wild garlic leaves. It can be cooked over the fire or in the oven at home – I like to use an outside clay oven, very therapeutic.  

Serves 2

Lay out the leaves flat on a chopping board with slightly overlapping; you want three layers. Drizzle a little olive oil on the leaf bed and lay the trout down on the leaves.Stuff the beauty with the butter and season well; add a couple of slices of lemon if you like.Season the top of the fish and again drizzle a little oil (extra virgin), then layer the top of the fish with the remaining leaves, creating a wild sleeping bag for Mr. Trouty.

Tie up the wrapped fish with the string. I use the butcher technique, as if tying up a joint or deboned bird.  

Either place over burning coals for about 8 minutes each side, or in the oven at 170˚C for 20 minutes, turning once.When the cooking is over let the trout rest in the leaves for the same cooking time, then open up the magical parcel and served spooned with all the gorgeous buttery fish juices. 

Serve with new potatoes and a wild rocket salad with a little lemon juice. And, of course, some delish wine.