Stuff the fresh herbs and lemon slices into the gutted trout.
Lay two measures of butcher’s string parallel and a piece of prosciutto across the string.
Lay the herb stuffed trout on top and a piece of prosciutto on top, tie the string up to make a neat parcel.
Prepare your barbecue to cook over an indirect heat: place the coals in the centre of the barbecue, place the two trout parcels either side, so the fish is not directly over the hot coals.
Place the lid of the barbecue on, and cook for approximately 8-10 minutes, before turning and cooking for the same amount of time on the other side. Make sure the prosciutto doesn’t burn.
Remove from the barbecue as soon as the fish is cooked.
Serve with goat’s cheese stuffed mushrooms, cheese stuffed peppers wrapped in bacon, and a nice green salad.
Supported by
You will need
Trout 1, gutted (ask your
fishmonger to do this)
Fresh herbs (bay leaves, fennel
or dill) handful
Lemon couple of slices
Prosciutto 4 slices per fish
Method
Stuff the fresh herbs and lemon slices into the gutted trout.
Lay two measures of butcher’s string parallel and a piece of prosciutto across the string.
Lay the herb stuffed trout on top and a piece of prosciutto on top, tie the string up to make a neat parcel.
Prepare your barbecue to cook over an indirect heat: place the coals in the centre of the barbecue, place the two trout parcels either side, so the fish is not directly over the hot coals.
Place the lid of the barbecue on, and cook for approximately 8-10 minutes, before turning and cooking for the same amount of time on the other side. Make sure the prosciutto doesn’t burn.
Remove from the barbecue as soon as the fish is cooked.
Serve with goat’s cheese stuffed mushrooms, cheese stuffed peppers wrapped in bacon, and a nice green salad.
Stuff the fresh herbs and lemon slices into the gutted trout.
Lay two measures of butcher’s string parallel and a piece of prosciutto across the string.
Lay the herb stuffed trout on top and a piece of prosciutto on top, tie the string up to make a neat parcel.
Prepare your barbecue to cook over an indirect heat: place the coals in the centre of the barbecue, place the two trout parcels either side, so the fish is not directly over the hot coals.
Place the lid of the barbecue on, and cook for approximately 8-10 minutes, before turning and cooking for the same amount of time on the other side. Make sure the prosciutto doesn’t burn.
Remove from the barbecue as soon as the fish is cooked.
Serve with goat’s cheese stuffed mushrooms, cheese stuffed peppers wrapped in bacon, and a nice green salad.
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