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Barbecued Trout




Source of Recipe


ninemsn


List of Ingredients




1 trout
½ bunch fresh thyme
½ bunch fresh dill
½ bunch fresh parsley
½ bunch fresh French tarragon
2 bay leaves
1 lemon, halved
100g butter
¼ cup of white wine
salt and pepper


Recipe



Clean the trout.

For presentation purposes peel the skin of the fish back. Slicing along the backbone, 'neck' and belly will help release the skin when cooked.

To allow the flavour to penetrate the flesh, make 3-4 diagonal slits through the skin on both sides of the fish.

Double over a piece of alfoil big enough to wrap the fish in. Place a piece of baking paper on top of the foil, ensuring it is big enough to wrap the fish in.

Create a bed of herbs on top of the baking paper by placing generous sprigs (½ of each bunch) of thyme, dill, parsley and French tarragon on top. Add 1 bay-leaf to the bed. (It's necessary to overload the herbs as the cooking time is only short).

Drizzle the juice of half a lemon on top of the herbs. Season well. Using half the butter, roughly cut into thirds and scatter on top.

Place trout on top of the herb mixture.

Top the trout with the remaining herbs, bay leave and season well. Drizzle the juice of the remaining lemon and the white wine. Cut the remaining butter into thirds and place on top.

Wrap the fish in the baking paper before folding the alfoil to create a parcel.

BBQ for 12-15 minutes. Give each side of the trout 7-8 minutes.

When cooked, slice the alfoil down the middle to open. Be careful of steam when slicing open the baking paper.