Barbecued trout cooked in newspaper

Cooking trout on the barbecue in this way ensures the fish steams gently as it cooks, and allows for a dramatic unveiling when the parcel is cut open. Adam Byatt keeps things simple to allow the flavour of the trout to really shine, serving with a simple rapeseed oil mayonnaise and tomato salad.

First published in 2015
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Ingredients

Metric

Imperial

Sea trout

Rapeseed mayonnaise

  • 2 egg yolks
  • 25ml of white wine vinegar
  • 100ml of oil, of a neutral flavour such as sunflower or grapeseed
  • 250ml of extra virgin rapeseed oil
  • 10g of English mustard
  • 1 pinch of salt

Tomato salad

Equipment

  • Butcher's string
  • Barbecue

Method

1
Scale the trout, wash in cold water and dry well. Remove the eyes and gills (or ask your fishmonger to do this)
2
Completely wrap the trout in several layers of newspaper, making sure it is completely sealed. Tie securely with butcher’s string, then submerge the parcel into cold water to soak the newspaper slightly
3
Place the parcel on a hot barbecue and cook for 30-40 minutes, turning every so often, until the fish is cooked. The barbecue will smoke a lot from the wet paper, but the fish will gently steam inside (you want the core temperature to reach approximately 38°C as the fish will continue to cook while resting)
4
While the fish is cooking, make the rapeseed mayonnaise by combining the egg yolks, vinegar, mustard and salt in a bowl. Slowly drizzle in the oils while whisking continuously until it emulsifies (you may need to add a little water to reach the correct consistency). Chill until needed
  • 2 egg yolks
  • 25ml of white wine vinegar
  • 1 pinch of salt
  • 250ml of extra virgin rapeseed oil
  • 10g of English mustard
  • 100ml of oil, of a neutral flavour such as sunflower or grapeseed
5
Roughly chop or halve the tomatoes (depending on size) and mix with the chopped oregano, a drizzle of olive oil and salt and pepper to taste
6
When the fish is cooked, remove from the barbecue and allow to rest for a few minutes before cutting open the paper with scissors and flaking off the flesh with a fork (being careful to remove any bones)
7
Serve the flaked trout with a dollop of the mayonnaise, some of the dressed tomatoes and season with black pepper
First published in 2015
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Adam Byatt is a creative and accomplished Michelin-starred chef with a passion for British food. Starting his career aged sixteen, Adam has earned a reputation for honest cooking designed to showcase the very best local produce

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