Herb trout

Herb trout
2 fresh trout (approx. 300 g)
Iodised salt
White pepper
A small bunch of herbs (chives, parsley, dill, chervil)
1 spring onion
80 g mushrooms
1 garlic clove
20 g butter
1 tsp. rapeseed oil
Rinse the trout under cold water and dry with kitchen paper. Finely chop the herbs, spring onion and mushrooms and peel and finely chop the garlic. Mix the herbs, onions, mushrooms and garlic thoroughly with the butter. Season well with iodised salt and white pepper. Place the butter mixture in the trout and skewer together with tooth picks or bind with twine. Season on the outside with iodised salt and pepper and brush with a little rapeseed oil. Fry on the hot barbecue grill on both sides. Start at a low heat and only turn it up when the trout are done to crisp up the skin. Arrange the trout on a plate. Serve with grilled potatoes, potato salad or green salad.
Tip: Trout and mackerel are particularly suitable for grilling. King prawns, or scampi, also make a delicious grilled treat (always grill with the shells on!). Salmon, scallops, monkfish and halibut are perfect for fish skewers.