Trout recipe – From Gill Meller via Waitrose
BARBECUED TROUT WITH CHARRED BROAD BEANS AND LEMON MAYO
This sublime combination can also be cooked under the grill. You can use bought mayo too; just add the fennel and lemon.
Prepare 20 minutes
Cook 25 minutes
1⁄2 x 20g pack tarragon, leaves finely chopped, stalks reserved
25g unsalted butter, softened
1 lemon, zested then sliced, plus extra to serve
2 x 300g whole fresh trout or 1 x 600g fresh trout (Recently caught of available from the Albury Estate Fisheries), gutted and scaled
1-2 garlic cloves, bashed (unpeeled)
about 400g broad beans in their pods
warm crusty bread, to serve
1⁄2 small garlic clove, crushed
1 egg yolk
1⁄2 tsp English mustard
1 small lemon, zest and juice
1 tsp fennel seeds, toasted and ground
125ml sunflower oil
25ml extra virgin olive or cold-pressed rapeseed oil
- While the barbecue is heating up, make the mayonnaise: in the small bowl of a food processor, mix the garlic with the egg yolk, mustard, lemon zest and juice and fennel seeds; season. Mix the oils in a jug. Start the food processor and begin adding the oils to the yolk mix, a few drops at a time to start with, then in a trickle, whizzing all the time. Once you’ve added all the oil, you should have a thick mayo that holds its shape. Taste and add more salt, pepper, mustard or lemon if needed. If too thick, stir in 1-2 tbsp warm water.
- Mix the chopped tarragon with the butter and lemon zest; season. Rinse the fish and pat dry with kitchen paper. Rub all over with the herb butter, then lay the lemon slices in the cavity, along with the tarragon stalks and garlic clove(s).
- When the flames on the barbecue have burned down and the embers are hot, char the beans for 3-4 minutes on each side (or use a hot grill). Put the trout on a slightly cooler area (or under a cooler grill) and cook for 6-7 minutes on each side or until cooked through. Don’t allow the skin to darken too much. If it does, remove and allow the heat to die back a little before continuing to cook. Check the fish is cooked by inserting the tip of a knife into the thickest part behind the head – the flesh should lift away from the bone easily.
- To serve, peel the skin away from the trout. Spread some mayo on crusty bread, lift generous pieces of trout on top, scatter over some podded beans, and finish with a spritz of lemon juice.
Gill Meller is a chef and food writer who has worked extensively at Hugh Fearnley-Whittingstall’s River Cottage.