Grilled trout cooked two ways
We had a few requests for trout recipes to be included in our Fish live cook.
Oily fish like these are very good for you. They work really well when served simply with some fresh herbs and lemon.
We served the trout, cooked two ways, on a bed of roasted fennel and tomato. Roasting the fennel, lessens the intense aniseed flavour and it takes on a sweetness as it caramelises. For those of you, who don’t like fennel, give it a go.
Cooking surfaces
BBQ Temperature
Ingredients
- 2 large whole Trout, gutted and cleaned
- Some fresh dill
- 2 tbsp light olive oil
- 1 lemon
Method
- Setup your Big Green Egg for a direct cook with the stainless steel grid. Make sure the surface is clean – scrunch up some foil and run it over the griddle.
- Set the temperature to 200°C and give your Egg time to heat up (10 minutes is good).
- There are two options; create a small foil tray for one fish and the second will cook directly on the griddle.
- For the fish cooking in the foil tray, add a good drizzle of olive oil into the tray and heat this up before adding the fish.
- Prepare both your trout in the same way by stuffing with slices of lemon, which we cut in half and adding some sprigs of fresh dill.
- Once the Egg is at temperature, use a bit of kitchen towel and some olive oil to wipe the griddle. You can also put some olive oil onto each side of the second fish. This will help to ensure the fish doesn’t stick to the griddle.
- Place the oiled fish onto the griddle and place the other fish in the foil tray.
- Cook for about 5-6 minutes before turning and cooking on the other side.
- If you have a thermapen your fish is cooked when it is 50°C but it’s OK to cook it for a little longer (up to 63°C). If not you can pull the flesh apart and check if it had cooked through, the flesh should be just opaque.
- Serve your trout whole. We served on a bed of fennel and tomato from Mark at Smoked Fine Food.