Grilled trout (4 person)
4 trout portions
New potatoes
Spinach
8 sun-dried tomatoes
100 g good olives, with stones
1 large shallot
A little fresh thyme
1 dl white wine
100 g butter
Preserved artichokes
With sauce of sun-dried tomatoes and olives. Rinse, dry and grill the fish. When the dorsal fin can be pulled away, the fish is ready. Quarter the new potatoes and boil. Then turn them in lightly sautéed spinach.
Sauce: Finely chop the onions and sautée with thyme. When the onions are transparent, add the chopped tomatoes, stoned olives and white wine. Reduce by 2/3 and thicken with butter. Serve with the preserved artichokes, possibly on a skewer. The dish can be heating before serving.
Marinades
Marinades retain the juice and flavour of the fish – and have the advantage of allowing you to prepare the meal in advance. Fillets in particular are perfect for marinating.
Mix the ingredients in a deep plate, place the fish in the marinade, cover and place in the fridge for up to three hours. When grilling, place the fish in an oil-brushed grill-holder and coat regularly with the marinade.
Rosemary- and garlic marinade
Mix half a clove of crushed garlic, fresh leaves of rosemary, 1 tbsp white-wine vinegar and 2 tbsp olive oil. Season with freshly ground pepper. Just before grilling, place a sprig of rosemary on the coals – the smoke helps to give the fish a particularly delicious flavour.
Sweet and sour marinade
Mix 2 tbsp oil, 1 tbsp soya sauce, 1 tbsp honey, 1 pinch brown sugar, 1 tbsp dry sherry and 1 tsp lemon juice. Season with freshly ground pepper.
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