1 tablespoon butter
3 cloves garlic
Mash together and rub into trout gut cavity. Slice a lemon and place slices inside cavity, wrap in foil and place in 190 degree oven for an hour or so until cooked.
Boil 1 and a half to 2 cups of rice in a saucepan for 4 servings.

Prepare the sauce:
Sauté 1 onion and 1 clove chopped garlic in a little butter. Stir in 1 tbspn Green Thai curry paste. Add 1 tin coconut cream, 1 teaspoon sugar, 1 cup frozen peas and 1 cup chopped spinach. Salt and pepper to taste and fry for 10 - 15 minutes.
Serve the rice onto each plate and ladle on the sauce. Open trout foil and peel to lift off pieces of cooked trout and place on top of the sauced rice for a really tasty dish.