Serve this grilled trout with parcel-roasted potatoes, asparagus wrapped in Parma ham and cinnamon baked fruit as part of an elegant menu. The cook-in-paper method means supper is ready in just an hour.
Ingredients
- 2 fennel bulbs, halved and finely sliced
- 2 Granny Smith apples, peeled and grated
- 120g crème fraîche
- Handful fresh coriander, finely chopped
- Grated zest of 2 lemons, juice of 1, plus wedges to serve
- 4 trout fillets, pin-boned
- 2 tbsp olive oil
Method
- 1. Preheat the grill or barbecue. To prepare the remoulade, mix together the fennel, apple, crème fraîche, coriander, and zest and juice of 1 lemon in a bowl. Season to taste.
- 2. Make 3 scores in the skin-side of each trout fillet and brush both sides with the oil. Sprinkle the zest of the other lemon over the skin and season.
- 3. Place the fillets under the grill or on the barbecue, skin-side to the heat. Grill/barbecue for 3-4 minutes until cooked through and serve with the remoulade and lemon wedges.
Nutritional info
Per serving: 374kcals, 23.4g fat (8.9g saturated), 30.7g protein, 10.9g carbs, 10.2g sugar, 0.3g salt
Wine Recommendation
Choose a balanced, soft, apple-flavoured Pinot Blanc from Alsace to match the trout and the apple remoulade. It will go well with the asparagus, too.