Grilled Trout with Rosemary
Grilled trout with rosemary is a recipe featuring fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 trout (ready to cook)
- 10 rosemary sprigs
- Salt
- freshly ground pepper
- extra virgin olive oil
- 6 tbsp freshly squeezed lemon juice
- 700 g flour
- 1 cube yeast (42 g)
- 250 ml lukewarm milk
- 2 tsp sugar
- 2 tsp salt
Instructions
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1.
Sift the flour into a bowl, make a well in the center. Sprinkle the yeast into the well, stir with 3-4 tbsp milk and sugar, cover and let rise for about 30 minutes. Then add the remaining ingredients, knead into a smooth dough and let rise covered again for another 30 minutes. Divide the dough into 10‑12 pieces, shape each into strands about 20‑30 cm long and wrap them around sticks in a spiral pattern. Grill over charcoal or campfire, turning frequently, until golden brown on all sides, about 10 minutes.
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2.
Wash the trout under running cold water and pat dry with kitchen paper. Season inside and out with salt and pepper. Place the trout and rosemary sprigs on the hot grill and cook for 5‑10 minutes on each side until done. Plate, adjust seasoning, drizzle with 1 tbsp good olive oil and fresh lemon juice, and serve with fresh stick bread.
