Scale the fish; remove the heads and slit along the belly right down to the tail. Gut the fish and wash inside and out gently in cold water.
Put the fish on a board, on its stomach and gently but firmly run your fingers along the center bone. This will loosen the bone. Turn the fish over and gently pull out the center bone. If it does not come away in one piece, simply pull away the remaining pieces in exactly the same way.
Now cut the fish lengthwise into half. Cut each half into 3 pieces. Crush the garlic and salt together to a smooth pulp. Add the rest of the ingredients and mix thoroughly. Put 1 teaspoon of the marinade over each piece of fish and spread it so that it coats the entire surface. Place any remaining marinade on the fish and place the fish in a covered container.
Leave to marinate in the refrigerator for 3-4 hours. Remove from the refrigerator 30 minutes before cooking. Arrange the fish, skin side down, in a shallow dish, with the thin end towards the center of the dish. Cover with cling film and puncture the film. Cook on medium for 4 minutes.
Turn the fish over (skin side up) and cook, covered on medium for a further 2 min. Allow to stand for several hours, then reheat on medium setting and serve.
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