Barbecued Fjord Trout fillets with cucumber

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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




Fjord trout

To serve


  • Barbecue


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
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
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
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.

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