Serves 6 Preparation time: 10 minutes Cooking time: 12 minutes

Trout cooked in foil and served with a deliciously spicy barbecue sauce.

Enough trout for 6 People (that is One Rotoiti monster ;-) or 6 small rainbow or brown trout
75g butter
6 sprigs fresh thyme
3 lemons
Salt and pepper

For the sauce (makes about 500ml):

425ml cider vinegar
150ml water
3 tablespoons sugar
2 tablespoons English mustard
2 cloves garlic, crushed salt and pepper
4 tablespoons tomato puree
Grated zest and juice of 1 lemon
50g butter

1 To make the sauce, mix all the ingredients together and simmer For 20 minutes. Serve hot.

2 Gut, clean and de-head trout. Pat dry. Liberally butter sides and cavity of fish and put a sprig of thyme in each, with a little grated zest of lemon.

3 Wrap securely in foil parcels, pouring in a little lemon juice before sealing. (Remember that if the foil is used 'dull' side out there is less risk of burning. )

4 Cook the parcels over the barbecue for about 6 minutes on each side.

Serving suggestion: Mashed potato, buttered steamed white cabbage and barbecue sauce.

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This page is copyright to Bryan Beecher 1997