Trout Recipe: Whole BBQ trout with lemon and basil sauce, Fennel and Orange Salad
Summer is getting closer with every day and Richard King, fish farm manager shares his delightful BBQ trout recipe.
1-2 KG trout gutted and washed out
2 tablespoons olive oil
One lemon zest / juiced
For the sauce
90 g (3oz) fresh basil leaves
2 tablespoons lemon juice
8 tablespoons of olive oil
Salt and ground black pepper
Make the sauce by putting the basil leaves (no stems), lemon juice into a blender until a paste. Then very slowly add olive oil check the seasoning and set-aside.
Brush the fish all over with lemon oil and seasoning, making sure the fish is completely coated. Barbecue over a medium hot coal for 10 minutes each side or until golden on the outside and still nice and tender in the center. Serve with sauce.
Fennel and orange salad
Two whole fennel
Two segmented oranges
Freshly chopped dill 1 oz
Olive oil 2 tablespoons
Salt-and-pepper to taste
Trim and finely slice fennel. Combine with all other ingredients and leave for one hour before serving. Why not one up some new potatoes for 15 minutes then finish off on the barbecue?
Download PDF of recipe: Whole BBQ trout with lemon and basil sauce