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4 250gg (8 oz) rainbow trout, cleaned 4 stuffed green olives, cut in half 3 bay leaves 1 small onion, quartered 4 strips lemon rind 2 sprigs parsley 4 cloves |
Gluten-free Low-carb Low-fat Dairy-free Egg-free Nut-free Sugar-free |
Put the bay leaves, onion, lemon rind, parsley and cloves into a litre (2 pints) of water and bring to the boil. Simmer for 5 minutes. Strain into a shallow pan.
Place the washed trout into the pan, cover with lid and bring slowly back to the boil. Reduce heat and simmer for 10 minutes.
Remove from heat and allow to cool in the liquid. When cool, lift out and drain.
Place each trout on a serving dish, with a slice of olive over each eye. Serve chilled.
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