Grilled rainbow trout with toasted pine nuts in garlic olive oil

Shopping List for 4 adults

2 kg of fresh caught rainbow trout
200 g pine nuts
1 kg new Danish potatoes
1 dl olive oil
4 cloves garlic
1 lemon
1 twig sage
1 twig rose marin
1 twig lovage - only the leaves
1 tsp. coarse black pepper
2 tsp. salt
1 dollop of butter
1 garlic bread


Mix your favorite salad
and serve it to the fish
I am an angler in Scandinavia
Grilled rainbow trout with toasted pine nuts in garlic olive oil
Grilled rainbow trout with toasted pine nuts in garlic olive oil

Procedure without liability: Of course, the fish must be caught first. Or purchase the trout. The fish must be cleaned from fish scale. This is done by scratching the fish from tail to head with a "blunt" knife. Brush with a stiff brush under cold water. Cut the fish up from the gut to the head, cut the head off and pull all the guts out. Clean the renal blood out from the abdominal cavity with a knife and a brush under cold water. Fish fillets and cut away all side bones. Wipe the fish dry with kitchen towel.

Sprinkle a little salt on the skin side and place the fish on a plate. Sprinkle salt and pepper on the meat side and sprinkle the fish with olive oil. Let the fish soak in the fridge for 20 minutes before it grilles on both sides. 10 minutes on skin side and 5 minutes on meat side are appropriate. Meanwhile, you prepare the potatoes for frying in foil on barbecue. Clean the potatoes and dripping with oil, sprinkle with salt and pepper, various herbs came in and put a temperature sensor in the biggest potato. Close the foil and place it on the barbecue. When the temperature is 99 C to 100 C, the potatoes are done. My experience says it takes between 30 and 45 minutes.

Make a foil tray with a piece of double foil. Come pine nuts, garlic, butter and olive oil in foil tray and set it on the barbecue. When pine nuts are slightly brown maybe black, they are ready for serving. Use to garnish the fish.

Serving: Put the dish on the table and serve with new Danish potatoes. The fish trickle with lemon.

Garnish: Well! It was the pine nuts to be used.

Drink: To the dish fit a cool white wine.

Hint: Garlic flute goes well with the dish. Dip it in butter and olive oil. But remember also to eat the skin, it is crunchy and good.

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