Whole Grilled Trout with Herbs & Horseradish Sauce | Milkbottle

Whole Grilled Trout with Herbs & Horseradish Sauce

New Zealand Fishing

We’re dreaming of catching our own fish and grill it directly on the grates.

But fortunately buying trouts from our fishmonger after a day at the office and grilling them in the oven is also delicious.

Whole Grilled Trout
2 medium sized trouts, scaled, gutted and cleaned, ask you fishmonger
olive oil
bunch of flat leaf parsley
4 sprigs of rosemary
zest of 1 lemon
1 lemon in slices
1 lemon, halved
salt & pepper to taste
Preheat the broiler.
With a sharp knife make 4 cuts on each side of the fish.
Rub the fish with some olive oil and season inside and outside with salt & pepper.
Stuff the cavity with the parsley and rosemary and a few slices of lemon.
Sprinkle the lemon zest on top of the fish.
Place the fish on a baking rack on a baking pan.
Place the lemon halves in the baking pan, cut side down.
Grill the fish 5 -7 minutes, gently turn them around and grill for 5 minutes, or until golden.
Squeeze the roasted lemon halves over the fish and serve with horseradish sauce, flatbread and a green salad.

Horseradish sauce
1 tbsp grated horseradish
3 tbsp crem fraiche
1/2 tsp Dijon mustard
1 tbsp chopped chives and/or flatleaf parsley
salt & pepper to taste
Combine al ingredients in a bowl.
Serve immediately with the trouts.

Image: Mikkel Vang via Taverne Agency. Recipes: Leonoor Ottink

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