We have been insanely busy lately putting together a beautiful garden party! While we catch our collective breath, here is something from our archives.
How fun is camping? More specifically, how fun is backyard camping? It’s so many of the great bits of a camping adventure – friends, fire, food – without the inconvenience of being hours away from a flushing toilet. Backyard campfire cooking is so excellent, mostly because anything that you can cook in the bush has to make a maximum of roughly two dishes. These trout are weirdly super good value for money too, I find them for about $4.50 each from Burswood Seafood.
3 whole (cleaned) trout
2 small fennel bulbs
800g of baby potatoes
Salt and pepper to taste
Stoke up your fire of choice. We used the 44 gallon drum, but you could use a real campfire, a weber or even a gas bbq – it’ll just be less delicious and less exciting. You want a moderate heat – mostly coals, but still pretty warm ones.
Slice the potatoes (skin on) and one lemon into disks about 3mm thick. Cut the fennel into chunks.
Lay out one long sheet of alfoil per fish and rub what will be the inside of that sheet with butter. Rinse the trout and pat dry, then crack salt and pepper inside the cavity to taste. Place a few slices of lemon inside each fish and place on the alfoil. Top the trout with a knob of butter each and then parcel up with the alfoil, making sure the buttery side is the one that touches the fish. You might need a second sheet to be totally sure it’s secure.
Tear out two more big sheets of alfoil. Toss the potatoes and fennel together and divide between these new parcels. Generously top with fresh dill and knobs of butter. Crack some salt and pepper on top for good measure. Wrap these parcels up securely – you’ll definitely need more than one sheet. Aim for two parcels with consistent thickness so the potatoes cook evenly.
Carefully place the fish and potato parcels in the coals. The cooking time will vary depending on the heat of your coals and the size of your parcels, but flip them over after 20 minutes and check how they’re going after another 10 to get an idea of how long you’ll be in for. Our fish cooked much quicker than our potatoes, since they were in big bundles.
You can serve either individual fish wrapped up like gifts, or strip the flesh and mix it with the potatoes for a kind of rustic potato salad.