Grilling trout whole makes a simple summertime dish, especially as this can be done just as easily on a barbecue. You can remove the head prior to cooking, along with the fins, but this isn’t necessary. Enhance the flavour of the grilled trout by stuffing the cavity with aromatics.
Method
1
Preheat the grill to high. Ensure the trout has been gutted and descaled
2
Place the trout onto a baking sheet, season with salt and drizzle over some olive oil
3
Place the baking sheet under the grill and cook for 6 minutes each side. The trout skin should be crisp and the flesh opaque and flaky
Variations
Try stuffing the cavity with slices of lemon, fennel and sprigs of dill.
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