Taos Trout

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Ingredients:

• 4 whole fresh trout, cleaned and gutted
• 4 wooden stakes, 2-1/2 feet in length (found at a campsite) with a whittled sharp point at one end
• Extra virgin olive oil for brushing
• Sea salt
• Freshly ground black pepper
• 4 fresh, ripe lemons, sliced
• 2 bunches of fresh dill
• 2 bunches of fresh thyme
• 1 bunch of sage leaves
• Toothpicks

Preparation:

Presoak the stakes in water for at least one hour before using. Rub the inside of the trout with olive oil and season with salt and pepper to taste. Spread the lemon slices in each of the fish cavities. Then in each cavity, distribute sprigs of dill and thyme and sage leaves. Close the fish cavity with presoaked toothpicks or metal skewers. Thread the trout through the pointed end of the wooden stakes, brush with olive oil and position the wooden stakes approximately one foot away from the campfire. Turn the stakes so that the fish cooks on all sides.

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