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Barbequed Trout
Ingredients:
Middle to big sized trouts.
Butter
Laurel Leaves (Bay leaf) grinded
White pepper grinded
Lovage grinded
Lemon
Salt
Butter
Laurel Leaves (Bay leaf) grinded
White pepper grinded
Lovage grinded
Lemon
Salt
Directions:
Clean the fish and rub with the white pepper, lovage, laurel and salt. Stuff it with some butter and pour with the lemon juice. If you have time you can leave it in a fridge or cool for 30 min.
Fire up the barbeque and wait till the temperature drops a bit. You have to cook the trout in low temperature as otherwise it will burn up and won’t cook from inside.
You can clean the barbeque with a big onion and then smear it with oil so the fish won’t stick on it.
Gently place the fish on the barbeque and live it for 5 minutes. Very gently turn it on the other side and smear with butter. Repeat this few times until the fish is done.
Serve with smashed, boiled or fried potatoes.
Fire up the barbeque and wait till the temperature drops a bit. You have to cook the trout in low temperature as otherwise it will burn up and won’t cook from inside.
You can clean the barbeque with a big onion and then smear it with oil so the fish won’t stick on it.
Gently place the fish on the barbeque and live it for 5 minutes. Very gently turn it on the other side and smear with butter. Repeat this few times until the fish is done.
Serve with smashed, boiled or fried potatoes.
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