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Hounslow rainbow trout with garlic and herbs
Serves 4
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
For the fennel oil1 tsp fennel seeds3 bird' s-eye chillies250ml/9fl oz extra virgin oilFor the fish2 large rainbow trout, gutted and cleaned1 head of garlic, cloves roughly chopped3 banana shallots, sliced lenthways2 sprigs of rosemarysalt and freshly ground black pepper
Method
1. To prepare the fennel oil, lightly toss the fennel seeds in a dry frying pan over a high heat until they release a lightly toasted aroma - don' t let them burn or even colour. Pour into a small tightly sealed bottle with the olive the oil and the chillies.2. Get your barbecue going a good half an hour before you want to use it. You want the flames to have died down and a strong generalised heat to be emanating from the coals.3. Wash the fish inside and out. Place the garlic and shallots inside the cavity of the fish with the rosemary and plenty of salt and freshly ground black pepper. Drizzle the fennel oil inside the fish and secure the edges with a small skewer. Smear some of the oil on the outside of the trout, season generously and place on the grill. Cook each side until the flesh is only just cooked through. The skin should be crispy and golden brown.
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