We are very lucky where we live to have a beautiful trout farm not far away. It makes for a lovely day out and of course the best bit, is you get to cook your catch for supper.
For me, trout is best cooked on a barbecue as you get that unique outdoor flavour. Stuffing the fish with mint makes for a great combination of flavours
You will need (serves 4):
Four fresh trout
A generous handful of fresh mint
Salt
Pepper
How to cook:
1. Using a sharp pair of scissors, make a cut along the belly of the fish
2. Remove all the unwanted inners of the fish
3. When the fish has been cleaned inside, stuff each one with the mint and season with salt and pepper
4. Wrap each fish individually in foil, placing a little more mint on the top of each fish before closing the foil parcel
5. Cook on the barbecue for about 5-8 minutes on each side until the fish is cooked.
6. Serve with salad and potatoes
suitability:
Tapas: no
Raciones no
Main meal yes
Instead of mint you can try stuffing the trout with thin slices of Serrano Ham or almonds
