Grilled Trout with Fennel
Grilled trout with fennel is a recipe featuring fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 small trout
- 4 lemons
- 4 fennel bulbs
- 1 bundle dill
- 0.5 bundle chives
- 0.5 bundle parsley
- 0.5 bundle lovage
- 1 sprig rosemary
- sea salt (pepper)
- herbs (for garnish)
Instructions
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1.
Wash two lemons, grate some zest and squeeze them well. Mix the zest with the juice and season with salt and pepper. Wash the fennel bulbs, halve them and place them cut side down in the lemon mixture; let sit. Meanwhile wash the herbs, shake dry, pluck rosemary needles, mix remaining herbs into eight small bunches and bundle.
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2.
Wash the trout thoroughly inside and out under running water, pat dry and rub with a little salt. Remove fennel from the lemon mixture. Let herbs infuse the lemon mixture and place one bunch in each trout's belly, add some rosemary needles. Seal the belly flaps with a wooden skewer. Once all trout are filled, drizzle them with remaining lemon dressing, season again with salt and pepper.
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3.
Grill the fennel and trout on a hot grill for about 10-15 minutes total from both sides. In the meantime garnish plates with half a lemon and herbs. Arrange two fish on each plate and serve hot.
