Lemon trout with green asparagus
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, aluminum foil or casserole dish
Ingredients
• 4 ready-to-cook trout
• Juice of 2 lemons
• 2 untreated lemons, halved
• 150 g melted butter
• ½ bunch of dill
• ½ bunch of parsley
• 2 bunches of green asparagus
• Olive oil
• Salt
• Pepper
• mixed salad leaves
• Vinaigrette made from olive oil, white wine vinegar, 1 dash of lemon juice, salt and pepper
Great fish-related products are available in our shop!
Great products for smoking are available in our shop!
preparation
➊ Wash the fish and pat dry with a kitchen towel. Season generously with salt and pepper inside and out. Place the fish individually on a layer of greased aluminum foil - if you want to avoid aluminum foil, place them in a fireproof, greased casserole dish.
➋ Mix the butter and lemon juice and pour it over the fish. Add a few sprigs of dill and parsley. Grill the fish on a very hot grill, leaving the foil open. The fish are cooked as soon as the bones are white - the best way to test this is carefully with a knife at the thickest part.
➌ Wash the asparagus, cut off the ends and peel the lower third if necessary. Brush with olive oil and season with salt and pepper. Place on baking paper and grill for about 12 minutes over direct heat, turning frequently.
➍ Briefly grill the lemon halves with the cut sides facing downwards so that a grill pattern appears.
➎ Wash and dry the lettuce leaves and spread them on the plates, drizzle with the vinaigrette. Place the grilled asparagus on top and spread the filleted fish on top. Serve with the grilled lemon halves.
R ecipe by Andriej
Andriej is actually a lawyer, but he has turned his passion for grilling and barbecue into his profession. He has been wielding the grill tongs here in Galiny for five years, and before that he worked in a steakhouse for six years.
Recipe from FIRE&FOOD issue 03/2017
