A great lunch to share around the table and a great way to take advantage of al the amazing wild garlic that's around at the moment.
1 whole trout (gutted)
1 lemon sliced
1 lemon grass
Half chilli chopped (optional)
1 small bunch parsley
1 small bunch Dill
For the aioli
70g wild garlic
2 egg yolks
2 tsp white wine vinegar
1 tsp dijon mustard
100ml veg oil
100ml rapeseed oil
1. Preheat your oven to 180°C.
2. Place your gutted fish into an oven dish. Stuff the belly cavity of the fish with the lemon, coriander and parsley. Add the lemon grass, chilli, orange and 100ml of water to the oven dish then cover with foil.
3. Place in the oven for 20 minutes. To check the fish is cooked take a knife and insert into the deepest part of the fish. The fish should flake away from the bones easily.
For the Aioli
If you have a food processor this could be made in there and you will get a much greener aioli.
1. Bring some water to boil in a saucepan and add the wild garlic. Leave in the water for 10 seconds then strain into cold water. Once the wild garlic has cooled drain all the water and then dry wild garlic in between some kitchen paper.
2. Separate the eggs and place the egg yolks into a mixing bowl with the mustard and vinegar.
3. Whisk together, once well combined slowly add in the oil little at the time. The mix should start to thicken. Do not add the oil too fast or you will split the mixture and then you will need to start again.
4. Chop up the wild garlic and then add into the mixture along with the juice of one lemon and some salt to taste.
Serve with some baby carrots, runner beans and samphire. Enjoy :)