BAKED SEWIN

by RAFAEL PROJECT

Sewin is the Welsh name for Sea Trout Salmo trutta .The Sea Trout and Brown Trout are the same species, but sea trout are migratory and spend a year or two out at sea as fry and parr before returning to the rivers to spawn. Adult Sea trout spawn each year and may return to rivers such the Afon Towy and the Afon Teifi many times. Fishing is often done at night, when the fish take the angler's fly. In Wales the fish is in season from March to October. It can be cut into steaks and fried or grilled, or baked whole as in this recipe.

Ingredients:

1 large sewin
250g potatoes
bunch of fresh dill, fennel or other garden herbs such as sorrel, lemon balm or parsley
Salt - Halen Mon, sea salt from Angelsey is best

For the Salad

1 small green leafed lettuce or endive (a short soaking in awm water will remove any bitterness)
1 small red leafed lettuce
Bunch of fresh herbs such as sorrel, lemon balm and parsley
Vinaigrette dressings

Method:

Leave the sewin whole and simply gut it and wash well. Rub the fish with salt inside and out. Fill the inside of the fish with the dill or other fresh herbs. Bake in a medium hot oven for 30 minutes. Meanwhile, boil the potatoes and make the salad. Tear up or chop the salad leaves, soak them in warm water then drain and dry well. Add the chopped herbs and toss in a vinaigrette dressing just prior to serving.

Put the cooked sewin on a large, warmed serving platter and serve with the boiled potatoes and leaf salad.