Originally this dish was prepared by coating the trout in a thin layer of clay and baking them in embers and hot ash. Traces of this tradition can be seen in the preparation of large trout in an oven wrapped in baking paper or aluminium foil. Cleaned prior to wrapping, the fish are stuffed with various aromatic ingredients. Home grown lemon slices, salted capers, Breckland thyme, butter and olive oil are one such interesting combination. A good, fresh trout should not be exposed to high temperatures for too long – depending in their size 20 to 30 minutes in an oven pre-heated to 180 degrees Celsius.
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