Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Herb oil
Trout
Charcoal/gas/electric grill
Utensils
perforated grill tray
How it's done
Herb oil
In a small bowl, mix the lemon zest and juice with all the other ingredients up to and including the salt.
Trout
Rinse the fish (inside and out) in cold water, pat dry, make approx. 3 incisions (approx. 5 mm deep) on both sides of the fish without damaging the bones. Mix the oil, salt and pepper, coat the fish inside and out with the mixture, and place on the grill tray.
Charcoal/gas/electric grill
Brush the courgette with oil, season with salt. With the lid up, grill over/on a medium heat (approx. 200 °C) for approx. 3 mins. on each side, keep warm.
With the lid down, grill the trout in the grill tray over/on a medium heat (approx. 200 °C) for approx. 8 mins. Plate up the trout and the courgettes, drizzle with the lemon and herb oil.
| Tip: | Use yellow courgettes instead of green courgettes. |
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