“Glory be to God for dappled things –

For skies of couple-colour as a brinded cow;
For rose-moles all in stipple upon trout that swim;
Fresh-firecoal chestnut-falls; finches’ wings…”

From ‘Pied Beauty’ by Gerard Manley Hopkins


This is an appropriately seasonal recipe for trout wrapped in lettuce. The only problem with it is the bones, so leave out big plates for people to put the heads, tails and bones onto, and serve it somewhere light, where they can see what they are doing.

The taste, though, is very fresh and spring-like.

Recipe for trout in a green dress

trout wrapped in lettuce recipefor two

  • ¼ cucumber
  • 1 cos lettuce
  • 2 spring onions
  • 2 tablespoons (big handful) parsley
  • knob of butter to grease baking dish and scatter little knobs on top
  • 2 trout, gutted
  • 120ml/½ cup/1 large wine glass (good slosh) of white wine, cider, or dry vermouth (even rosato)
  • juice of one lemon
  1. warm plates
  2. grease baking dish – or you can cook individually in foil
  3. heat oven – 180°C
  4. boil kettle of water
  5. peel cucumber and wash vegetables
  6. pour boiling water into a bowl, dip four lettuce leaves in and out and dry
  7. in a processor mix rest of lettuce, spring onions, cucmber, parsley, salt and pepper
  8. pour into baking dish and spread over bottom
  9. season inside of trout, wrap each with two lettuce leaves, place in baking dish on top of sauce
  10. pour over alcohol
  11. add lemon juice
  12. scatter small knobs of butter on top
  13. bake 30 – 45 minutes – longer if in foil, or if the fish are very large
  14. serve with all juices, and some boiled Jersey Royal potatoes


This post is dedicated to Jacquie Dobson

trout wrapped in lettuce recipe



And you could listen to Schubert’s The Trout (Das Forellen), below:

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