Trout wrap
Ingredients
• 4 trout fillets
• 300 g chanterelles
• 1 onion, finely diced
cut
• 50 g leaf spinach, roughly chopped
• 1 carrot
• 1 bunch of dill, roughly chopped
• 1 garlic clove, crushed
• Salt
• Pepper
• Juice of 2 lemons
• 50 g hard cheese
equipment
• 1 grill plank
preparation
Cut the carrots into julienne strips. Sauté the chanterelles with the diced onions on a grill plate and season with salt, pepper and garlic. Then add the carrot strips and the leaf spinach and sauté briefly.
Flatten the trout a little (this works well with a large spatula and a cleaver, see photo) and then season with salt, pepper and a little lemon juice. Spread the chanterelle mixture over the trout fillets and then roll them up. To ensure that they don't fall apart when grilling, you can secure them with a few shashlik skewers.
Sprinkle the grill plank with plenty of dill and place the rolled up trout fillets on top. Grate the hard cheese over it. Grill indirectly at around 150°C for 15 minutes.
FIRE&FOOD Issue 3-2015