Recipe

Rainbow trout with grilled fennel and preserved lemon

Sep 30, 2011 2:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Serves 2
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Ingredients

Rainbow trout with grilled fennel and preserved lemon
  • 2 500g rainbow trout scaled and gutted
  • sea salt and cracked
  • black pepper
  • 1 eschalot, sliced
  • 1/2 bunch chervil
  • 25克黄油,立方
  • 2 tablespoon olive oil
  • 2 baby fennel, trimmed and quartered, tips reserved
  • 1 tablespoon finely chopped preserved lemon rind
  • 1 tablespoon extra-virgin olive oil
  • extra chervil, to serve

Method

Rainbow trout with grilled fennel and preserved lemon
  • 1
    Preheat the barbecue over medium-high heat.
  • 2
    Season the cavity of each fish with salt and pepper and fill with the eschalot, chervil and butter. Rub the outside of the fish with half of the olive oil, salt and pepper and secure to close. Grill fish for 6-7 minutes on each side.
  • 3
    Meanwhile, drizzle the fennel with the remaining olive oil and season with salt and pepper. Cook on the barbecue for 8-10 minutes until just tender, turning occasionally.
  • 4
    Remove from the hotplate, place on a platter and scatter with the preserved lemon and reserved fennel tips. Drizzle with extra-virgin olive oil and serve with the trout, topped with extra chervil leaves.

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