Whole Rainbow Trout W/Prawns & Confit Potatoes


  • Whole Rainbow Trout
  • Prawns
  • Confit of Potatoes
  • Onion
  • Parsley
  • Worcester Sauce
  • Lemon
  • White Wine
  • Mustard
  • Ginger
  • Butter
  • Fresh Ginger
  • Lemon Pepper
  • Beef Bullion
  • Salt/Pepper
  • Thyme
  • ½ Cup of Cream
  • String
  • Aluminium foil
  • Baking dish large enough to fit into over and hold whole trout


Fish Marination:
  1. Gut, remove gills and Scale the trout in preparation to marinate it.
  2. Cut 3-4 vertical cuts each side along the length of the fishes body down to the bone and place it in an ovenproof dish.
  3. Create a sauce with 2tbls of Worcester Sauce, Lemon Juice from half a lemon, ½ a glass of White Wine, 2 tbls of Mustard to taste , and 1 teaspoon of Beef Bullion. Add a sprinkle of lemon pepper and a few slices of fresh ginger.
  4. Roughly slice the onion and parsley and place over fish.
  5. Pour sauce over and into fish, rubbing it into the flesh.
  6. Add a bit of fresh thyme and season with salt and pepper.
  7. Place into the fridge and marinate for several hours or longer.
Prepping the fish for baking:
  1. Take the marinated fish out and lie upright as if it was swimming.
  2. Bend the fish around into a semi circle. Hold its shape in place by tying one of some string to its tail, with the other end through its jaw holding it into a curved upright position.
  3. Place back into marination and cover in aluminium foil.
  4. Place into a preheated over at 160°C for approximately 20 minutes. Adjust length according to size of trout.
  5. Bring out of oven and stand for 10 minutes.
  Butter fish sauce:
  1. Drain the sauce out of the cooked fish dish into a pot and put on a low heat to simmer. Add cream mix through until simmering, then turn off heat and add butter to prevent it splitting.
  1. Coat prawns in flour and flash fry in butter until colour on both sides starts to show.

Plating Up

Place whole trout onto a serving dish. Spread confit of potatoes and prawns evenly around dish. Pour fish sauce over the top to complete.

Chef Gary Savage

Gary is the chef at The Chateau Tongariro, situated at the base of Mt Ruapehu.

Wine Match

Yealands Chardonnay
Peter Yealands Chardonnay 2017 (Hawke’s Bay)
Exhibits guava, citrus and stone fruit flavours which combine seamlessly with the subtle toasty oak.  The palate combines ripe fruit, lees complexity and subtle oak with a fresh elegant finish. This lovely Chardonnay is vegetarian friendly.

The Chateau Tongariro, Mt Ruapehu, New Zealand

Surrounded by the sacred peaks of Ruapehu, Ngauruhoe and Tongariro, Chateau Tongariro Hotel exudes a timeless elegance deeply rooted in New Zealand’s heritage. Occupying a prime spot in Tongariro National Park, the hotel honours the gracious gift of tribal land to the people of New Zealand in 1887.