“Then came trout fresh from the river, baked in clay; her prince helped her crack open the hard casing to expose the flaky white flesh within.” (I:251)
Trout Baked in Clay
Creating these fish was tons of fun! True to our belief in the importance of utilizing local agricultural resources, we baked rainbow trout and brook trout that were caught locally by a friend. They were absolutely phenomenal.
The clay acts as kind of a dutch oven for the food, keeping the moisture inside the fish. When the first clay fish finally cracked, we were surprised and delighted to find the flesh perfectly cooked and flaking off the bones. It was creamy and tender, with a wonderful, clean taste.
Half of the fun in this recipe is molding the clay around the fish. We chose to make them look like actual fish (many thanks to Aidan’s artistic “talent”), which would be an impressive addition to any dinner table. Cracking the clay fish open on the table certainly adds a level of drama to the meal.