Bill and Alex went fishing the other day and brought home two trout for lunch. Nice sized trout – about a pound each.
And, in keeping with our hearth cooking intentions, Bill cooked them in the fireplace.
There wasn’t a lot to this, actually. It’s more like grilling or cooking on a camp fire than the longer roasting of meats and
burning cooking of beans.
Bill simply gutted the fish and removed the heads.
The only reason he removed the heads was so they’d fit in the pan.
Some butter, some sage leaves…
Simple, and fun.