On the menu today:

INGREDIENTS:
* 1 trout, ab. 1 kg
* 2 teaspoons salt
* lemon juice
* oven-proof foil
* 1 stick of butter

STUFFING:
* 4 tablespoons fresh herbs (dill, parsley, chives…)
* a pinch of pepper
* 1 clove of garlic
* 2 tablespoons butter, room temperatured

METHOD:
1. Clean the trouts removing the intestines and wash.
2. Season with salt and sprinkle with lemon juice.
3, Rub a large square piece of foil with butter.
4. Place the trout onto the foil.
5. Finely chop herbs, garlic and butter to make a herb butter.
6. Stuff it into the cavity of the fish.
7. Close the foil tightly and place the package in a baking pan.
8. Bake at 180° until done, ab. 30 minutes.
9. When cooked, remove the fish from the foil and save the herb butter.

Boiled potatoes (no sauce, only the herb butter) and a simple green leaf salad.

The so called ‘Right of Common Access’ in Sweden involves the right for everybody to trespass and temporarily stay on land belonging to others, but fishing is not included. In private fresh waters only the land owner is allowed to fish, but there are certain exceptions. You may buy special fishing licenses to get access to the private waters.

My husband´s parents, both deceased, owned a property with private waters. This property is still owned by several members of the family, which means that we have free access to fine fishing waters in the high mountain area close to the Norwegian border.

Once a year, in late October, my husband sets off to the mountain area to lay nets for arctic char and lake trout.

Right now I have a lot of fish in my freezer. Maybe too much. There is a time-limit of 3 months for fish with high fat contents.

Source: My Recipes