The sprigs of thyme and juniper add a special aroma and delicious flavour to the trout whether you bake it in the oven or over the campfire.
- 2-4 whole gutted trout (depending on their size)
- 4 large potatoes
- Butter or oil
- Spring onions
- Sprigs of thyme
- Sprigs of juniper or juniper berries
1. Season the whole trout with salt and lightly rub with the butter or oil. Put the spring onions on top of the fish and the thyme sprigs inside the fish so that the delicious smell flavours it while baking. If you bake the fish in the forest, you can add the sprig of juniper inside the fish or sprinkle with some juniper berries.
2. Double wrap each fish in aluminium foil and cook them on the embers. Place the foil wrapped fish on a plate and serve.
3. While the trout is cooking, you can roast some potatoes as well. Cut the potato skins crosswise, then rub with the butter or oil and season with salt. Wrap each potato in aluminium foil and roast on the embers. Do not roast potatoes on the open fire. Potatoes on the embers cook nicely from the inside and the skin will be crisp and delicious.