Barbecued Fjord Trout fillets with cucumber

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

Ingredients

Metric

Imperial

Fjord trout

To serve

Equipment

  • Barbecue

Method

1
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
2
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
3
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
4
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
5
Meanwhile, prepare a simple green salad dressed with a little extra virgin olive oil, balsamic vinegar and seasoning
  • balsamic vinegar, aged
  • 60g of mixed salad leaves
  • extra virgin olive oil
6
When the fish and cucumber is ready, gently remove from the barbecue and serve with the lightly dressed salad
First published in 2016

An epicurean upbringing and stints in top restaurants across the world inspire Daniel Galmiche’s effervescent cuisine.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more