Barbecued Fjord Trout fillets with cucumber

Name: Barbecued Fjord Trout fillets with cucumber
Total time: 45 min
Ingredients: 4 trout fillets, each weighing 100g (skin on); 4 tbsp of olive oil; 2 tbsp of soy sauce; 1 pinch of black pepper; 1 cucumber, (large) peeled, deseeded and sliced into large batons; 60g of mixed salad leaves; balsamic vinegar, aged; extra virgin olive oil; sea salt; freshly ground black pepper

by Daniel Galmiche

Barbecued%20fjord%20trout%20and%20cucumb_960x540_2250.jpg (1)

Main
easy
2
45 minutes

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This barbecued trout fillet recipe is the perfect simple fish dish for a summer barbecue. Daniel Galmiche recommends cooking the fish on foil to protect its delicate flesh.

First published in 2016

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Ingredients

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Imperial

Fjord trout

4 trout fillets, each weighing 100g (skin on)
4 tbsp of olive oil
2 tbsp of soy sauce
1 pinch of black pepper

To serve

1 cucumber, (large) peeled, deseeded and sliced into large batons
60g of mixed salad leaves
balsamic vinegar, aged
extra virgin olive oil
sea salt
freshly ground black pepper

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Equipment

Barbecue

Method

To begin, mix together the olive oil, soy sauce and pepper. Add the trout fillets, coating well in the mixture, and leave to marinate in the fridge for at least half an hour

4 trout fillets, each weighing 100g (skin on)
4 tbsp of olive oil
2 tbsp of soy sauce
1 pinch of black pepper

Meanwhile, preheat the barbecue. When the coals are nice and hot, position a piece of tin foil over the grill, using stones to weight it down

Carefully lay the marinated trout fillets over the foil. Cook over the coals for 4–6 minutes, turning often until nearly cooked and the flesh is still lovely and pink in the centre

A couple of minutes into this cooking time, toss the cucumbers in a little oil, season and place on the barbecue, turning until just beginning to char