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Whole herb-stuffed trout with charred fennel
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By Genevieve Taylor
The heat of the barbecue cooks fish beautifully. Be sure the grill bars are hot before you add the trout to prevent it from sticking – or invest in a fish basket. And don’t turn it too soon, you want it to develop a crisp skin first.
2 whole rainbow trout, scaled and gutted
1 lemon, sliced
½ x 20g pack dill, roughly chopped
½ x 25g pack chives, roughly chopped
1½ tbsp olive oil
1 fennel bulb (about 300g), sliced in 5-8mm wedges through the root
Baguette, to serve (optional)
1. Fire up your barbecue so that it’s ready for direct grilling (cooking directly over the fire). Slice deep diagonal cuts through the skin of the trout on both sides. Tuck a couple of lemon slices into the cavity of each fish and stuff with ½ of the chopped herbs (reserve the rest). Drizzle a little oil over each fish and season on both sides. Lay the trout in a fish basket, if using, or directly onto the grill bars.
2. Cook for 6-7 minutes on each side, until the flesh is opaque and cooked through and the skin is crisp (if using a temperature probe, the fish should reach an internal temperature of 70°C). Meanwhile, drizzle the remaining oil over the fennel wedges; season. Lay them next to the fish and cook until lightly charred and caramelised in places, turning and moving them to ensure they cook evenly. It should take about 15 minutes. If the fennel is charred but not yet tender, move it further from the heat and cook for a few minutes more.
3. To serve, divide the fennel between 2 plates and sprinkle over the remaining herbs. Top with the trout and enjoy straight away with a crusty baguette or barbecued rice (page 44), if liked.
Typical values per serving:
Per serving (excluding bread)
This recipe was first published in Thu Jul 01 15:45:04 BST 2021.