For grilling: Preheat grill on high heat. Place each trout fillet on a warmed dinner plate and top with some sorrel sauce on one side. Rub both sides lightly with olive oil (or use cooking spray). When it is halfway cooked, turn it over and continue to cook for another 3 to 5 minutes. Grill for 4 to 5 minutes to create a single grill line. Grill for 4-5 minutes on each side over medium heat or until fish is cooked through (our larger fish took a good fifteen. Lay the fillets, skin-side up, on a hot grill and turn down the heat to medium-low. Place trout directly on the grill, fillet side down. Drain onto a towel-lined plate and reserve in a warm place.ĭrizzle olive oil on each of each fillet of trout and season with salt and pepper. Spray or brush fillet side of the trout fillets lightly with oil. Carefully drain using a slotted spoon so you don’t break the tips. Continue to cook for 6 minutes, or until they are tender. Season with salt, pepper and Tabasco, and strain through a fine-mesh sieve, if necessary.Ĭook the white asparagus for 3 minutes at a low boil and then add in the green asparagus. Add the sorrel leaves and blend on high until it is smooth and incorporated. In The River Cottage Fish Book, Hugh Fearnley-Whittingstall and Nick Fisher offer a slight variation on the standard stuff-the-trout-with-herbs-and-grill-it. Add Dijon and water, and blend until smooth, and then slowly pour in the oil while the blender is running.
#GRILLED TROUT CRACK#
When they have cooled enough to crack open, scoop them out of their shell, using a spoon, into a blender. Cook for 6 minutes and then cool under cold running water. Arrange the fish in a single layer on a lightly oiled sheet of heavy-duty aluminum foil. Meanwhile, bring a small pot of water to a boil and drop eggs, in their shells, inside. Preheat the grill using Kingsford® Charcoal with Sure Fire Grooves. Preheat your grill and bring a large pot of water to a boil over high heat and season lightly with salt.
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