Grilled Trout with Potato and Mushroom Skewers

Ingredients

• 500 g waxy potatoes
• Salt
• 250 g Mushrooms
• 60 g green olives (pitted)
• 4 trout fillets (about 300 g each)
• 6 tbsp Olive oil
• 1 tsp paprika powder
• 2 tbsp lemon juice
• Pepper (freshly ground)
• 1 bundle thyme (about 20 g)

Instructions

1. 1.

   Peel the potatoes, cut into ~1.5 cm cubes and parboil in salted water for about 10 minutes until just tender. Cool under cold running water and drain well. Clean the mushrooms thoroughly and skewer them alternately with potato cubes and olives on wooden sticks.

2. 2.

   Wash and pat dry the trout fillets. Mix 4 tbsp oil with paprika powder and lemon juice, season with salt and pepper. Brush the outside and inside of each trout with the mixture and stuff with thyme sprigs. Wrap each fish in foil and grill for 20–25 minutes, turning occasionally. Brush the skewers with remaining oil and grill for about 10 minutes, turning as well. Season with salt and pepper and serve together with the fish.