Grilled Salmon Trout

Ingredients

• 800 g salmon trout fillet (with skin; 2 trout at 400 g)
• Salt
• Pepper
• 1 tbsp mustard
• 1 Organic lemon
• 3 sprigs Mint
• 1 bunch parsley (20 g)
• 1 Garlic clove
• 25 g pine nuts
• 4 tbsp olive oil (+ oil for grilling)

Instructions

1. 1.

   Wash and pat dry the fish fillets, removing any remaining bones with tweezers.

2. 2.

   Season the flesh side of each fillet with salt and pepper, then spread mustard on it.

3. 3.

   Place the fillets skin-side down so that the seasoned sides touch each other.

4. 4.

   Wash, dry, and slice the lemon. Place half of the slices in a greased grill grate.

5. 5.

   Lay the double fillets on the grill grate, top with the remaining lemon slices, cover the grate, and set aside to chill.

6. 6.

   Wash mint and parsley, shake off excess water, pluck leaves, and roughly chop. Peel and finely mince the garlic.

7. 7.

   Toast pine nuts in a dry pan over medium heat for about 4–5 minutes, transfer to a plate, let cool, then chop finely.

8. 8.

   Combine herbs, garlic, and pine nuts with olive oil in a bowl, season with salt and pepper.

9. 9.

   Grill the salmon trout on a medium-high grill for 6–7 minutes per side until the skin flakes easily. Serve with mint pesto.