Grilled trout with grilled potatoes and sauce verde
The Japanese, the greatest fish cooks of all, like to skewer their grilled fish on several skewers so that they are easier to turn. We do the same,...
- Serves: 2 persons
Ingredients
- 1trout, filleted
- 1lemon
- 50g butter
- etwas salt
- etwas parsley leaves
- etwas dill
- 500g baby potatoes
- etwas olive oil
- etwas salt
- 2EL watercress (or spinach)
- 1EL chervil
- 1TL tarragon
- 300g mayonnaise
- 1EL chives, chopped
- 2EL parsley, chopped
- etwas lemon zest
- etwas salt
- pepper
Instructions
Step 1
Place six wooden skewers in water for about 30 minutes.Step 2
Cut the trout fillets in half. Cut the lemon into slices. Thread two fillet halves and a few lemon slices onto three parallel skewers so that the lemon slices are at the bottom and protect the flesh side from too much heat.Step 3
Leave to dry uncovered in the fridge on a rack – the drier the fish skin is, the less it sticks and the crispier it becomes.Step 4
Boil the potatoes until soft and then cook briefly over a direct heat until slightly colored. Garnish with olive oil and a little salsa verde.Step 5
For the sauce verde, finely blend the watercress, chervil and tarragon with a mortar or blender. Add the resulting paste to the mayonnaise. Stir in the chives and parsley. Season to taste with a little lemon zest, salt and pepper.Step 6
Brush the trout lightly on both sides with melted butter and season with a little salt. Grill over a direct heat until the skin is crispy and the lemons have taken on some color.Step 7
Arrange the trout on a plate with the sauce and herbs. Save some of the sauce for the potatoes and serve together.