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.

Serves four

Fresh Albury Trout

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

Method

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.

Trout oiled ready for cooking

Trout on BBQ

Fennel and orange salad

Two whole fennel

Two segmented oranges

Freshly chopped dill 1 oz

Olive oil 2 tablespoons

Salt-and-pepper to taste

Method

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?

BBQ Trout with sauce ready to eat

 
Download PDF of recipe: Whole BBQ trout with lemon and basil sauce