Grilled trout with herbs

Grilled trout with herbs

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
4 trout, cleaned
freshly ground black pepper
lemon juice
4 tablespoons mixed fresh herbs, chopped
plain flour
60g butter, melted

Sauce

Quantity Ingredient
30g butter
1 tablespoon water, hot
squeeze lemon juice

Method

  1. Season trout inside and out with salt, pepper and lemon juice. Place 1 tablespoon chopped herbs inside each cavity. Sprinkle fish with a little flour, patting it in with the fingers. (This improves colour and also helps to keep fish moist.)
  2. Place melted butter in grill tray, add fish and turn fish over in butter to coat on all sides. Cook under a preheated high grill for 5–8 minutes, without turning, until skin is crispy and flesh flakes easily when tested with a fine skewer. The underside will also be cooked at this stage. Place fish on a heated serving platter.
  3. Add butter for sauce to grill tray with hot water and lemon juice. Swirl this around to heat through, then pour over fish and serve at once.
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