Grilling & Feasting
Trout with herbs
Ingredients:
- 2 fresh trout (around 300 g)
- iodine salt
- white pepper
- 1 small bunch of herbs (chives, parsley, dill, chervil)
- 1 spring onion
- 80 g champignons
- 1 clove of garlic
- 20 g butter
- 1 tsp rape seed oil
How to make Trout with herbs
Wash the fish under tap water and use paper towels to dry. Finely chop the herbs, spring onions and champignons, peel the garlic and chop finely. Mix the herbs, onions, champignons and garlic together with the butter. Season to taste with iodine salt and white pepper, to give it a strong taste. Put the butter filling into the fish and close it with toothpicks or a piece of string. Season the outside with iodine salt and pepper. Brush on a little rape seed oil. Place on the hot grill and cook from both sides. Start at a moderate temperature setting; increase the heat only towards the end when the meat is done, to give the fish a nice colour. Arrange the trout on a plate. Serve with grilled potatoes, potato salad or lettuce. HINT: For grilling, trout and mackerel are very well suited, but you can also grill scampi (always in their shells!). For fish skewers, use salmon, scallop (pilgrim’s mussels), monk fish or sea devil and halibut.