A trout so fresh* it is practically still winking at you when you cook it /
Courteously seasoned with salt and pepper, lemon and thyme /
Wrapped tightly in a parchment paper package /
Cooked gently, not a minute too long /
With small boiled potatoes tossed in very good butter.
Quantities per trout, one small trout per person
Trout, scaled and gutted
Maldon or other flaky sea salt
Freshly ground black pepper
2 slices untreated lemon
2 sprigs fresh thyme
Preheat oven to 375°F (190°C).
Season the trout cavity with salt and pepper. Place in it two slices of lemon and two sprigs of fresh thyme.
Place the trout at the center of a piece of parchment paper large enough to be wrapped comfortably around the fish, i.e about 8 inches larger than the fish on either side, and about 4 inches longer than the fish at each end. Pull up the sides of the parchment paper around the trout and fold it over itself tightly three times, then fold the ends over under the fish. This should create small airtight packages.
Place in an ovenproof dish and slide into the oven. The cooking time depends on the size of the trout, but it will be fast, probably about 12 to 15 minutes. The best measure is to open one package and check the trout – sooner rather than later.
*Available on Wednesdays at Union Square Greenmarket in New York, from Beaverkill Trout Hatchery, a little stall close to 16th Street