Italian Style Trout
The stuffing of the trout with the olives and shallots adds even more flavor to what is a very tasty fish. Make sure that you cook these on a very high heat and don’t allow them to remain on the barbecue for too long.
Ingrediënten
- 4 Trout Heads Removed, Boned And Butterflied
- 4 Tablespoons Butter
- 32 grams Black Olives Which Have Been Coarsely Chopped
- 2 Tablespoons Pernod Or Other Liquorice Flavored Liqueur
- 2 Tablespoons Olive Oil
- 1 Tablespoon Freshly Chopped Parsley
- 1 Small Chopped Shallot
- 1 Teaspoon Salt
- 1 Teaspoon Freshly Chopped Chives
- ½ Teaspoon Freshly Ground Black Pepper
- ⅛ Teaspoon Freshly Ground Black Pepper
Instructies
- Sprinkle both sides of the fish with the salt, ½ teaspoon black pepper and Pernod.
- Now cover and leave the fish to stand for around 30 minutes at room temperature.
- Whilst this is happening now would be a good time to get the barbecue started.
- Whilst the fish is left to one side you now need to make up the mixture, which you will then stuff the fish fillets with.
- In a food processor place the shallots and olives and process them until they are finely chopped.
- Now to this mixture add the butter, chives, parsley and the 1/8 teaspoon freshly ground black pepper and again turn the food processor on to blend all these ingredients together well.
- Once the mixture is ready stuff it inside the fillets of trout and fold the opening closed.
- If you want you can prevent the fillet from opening again by securing it with a toothpick.
- As soon as the barbecue has heated up place the trout fillets on to the grill and cook on a medium to high heat for 8 minutes on each side.
- As soon as the cooking time has been completed remove from heat and serve to your guests on clean plates with a crisp fresh green salad.
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