Wild Thyme & Alpine Trout

On my first ever trip with Stefano he took me to an Alpine lake in the Val Chiavenna region of Northern Italy. I was introduced to basic foraging and cooking my own wild caught trout in the open.
Stefano's ideals at the time were to keep one fish as a little reward after the hard
walk up to the Alpine lake and release the others. There were only two ingredients, a medium size trout (250/350g Trout) and a handful of wild trout.
Wild thyme in the Alps
Thymus serpyllum, known by the common names of Breckland thyme, Breckland
wild thyme, wild thyme, creeping thyme, or elfin thyme. It is a species of flowering
plant in the mint family Lamiaceae, native to most of Europe.

Ingredients:
x1 Wild Trout
x1 Handful of wild time

Safely start a small wood fire surrounded by a fire guard if you are in the wild, if it's
windy raise the fire guard. Let the wood burn down to grey red coals.

Clean the fish, then stuff the handful of wild thyme into the belly of the trout, cook
over hot wood coals for seven minutes on each side.
Remember if you are in the wild, follow local regulations and use common sense, for
example: pour water over the fire and then stir it with a stick to make sure the fire is
burnt down safely.
My tip: I truly believe that the trout tastes better over wood coals and cooked on the side of the lake. Maybe it's the altitude, or the feeling of being in the wild, or the flavours that remind me of my first wild cook. So if you can, cook it there and then. Otherwise, to store the trout under the hot sun at 2000m a simple trick is to clean the fish, wrap it in a wet cloth, then put the fish in a plastic bag and under a rock or tree. If you have the luxury of the access to a cool box then, obviously use that.
 
By the time we started taking helicopter trips with guests we had perfected our
technique and had cool boxes, our own cherry wood and grill.
We also started serving the guests T-bone steaks, a surf and turf style meal.

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