To create this delicious summer dish follow the instructions below:
- Clean a good size trout (2lb–3lb)
- Stuff the trout
Stuffing The most convenient stuffing is a mixture of sundried tomatoes and breadcrumbs, with lemon zest and seasoning. The stuffing needs to be dry so it absorbs the moisture from the trout. You could also use the regular stuffing for turkey or chicken.
- Sprinkle some salt and pepper to the inside of the trout before stuffing.
- Place the trout in a fish cage/grill alternatively you could wrap the trout in thick cooking foil with some butter or oil.
The advantage of using a cage is that you can add a smoky flavour to the fish by adding wood chips & herbs directly onto the hot charcoal.
- Place the trout onto a barbecue only when all the flames have disappeared leaving the glowing embers. Don’t have the trout too close to the glowing charcoal so that it burns but you do want it to be hot. Cook slowly turning regularly, at this stage you could add oak or hickory wood chips to the glowing embers to create an extra smoky flavour or herbs such as bay leaves, chives, thyme, rosemary, parsley or dill (this is optional). We have lots of herbs growing in pot around the barbecue, for this purpose.