A simple recipe to enjoy trout on the barbecue
Ingredients
Before you start...
This dish can also be cooked in the oven at 180C/Gas 4 for 10 minutes or so, as opposed to the wood fire the chef has used here.
- 2 lemons, thinly sliced
- 100 g3½ oz butter
- 2 trout or perch, scaled and cleaned
- 1 bottle of dry white wine, such as Sancerre
- Sea salt and freshly ground black pepper
For the mayonnaise:
- 1 /2 lemon, juiced
- 1 tbsp white wine vinegar
- A pinch of saffron strands
- 1 egg yolk
- 250 ml8¾ fl oz vegetable oil
- 1 tbsp chives, finely chopped
- 1 hot chilli, chopped
- 1 garlic clove, peeled and grated
Method: How to make Trout in foil with chilli garlic mayonnaise
For the chilli garlic mayonnaise:
Squeeze the lemon into a large bowl, add the vinegar, saffron and egg yolk and whisk vigorously, adding a very thin trickle of oil all the while. Keep adding until the mayonnaise is the required consistency (I like it quite runny), if you want it stiffer, you will need more oil. Add the chives, chilli and garlic, season and leave for the chilli to heat things up.
For the fish:
Get your fire going. Start by laying three 30.5 square centimeter sheets of foil on the counter. Place two rows of thin lemon slices along the middle. Dot this layer with butter, then lay the fish on top. Season the fish with salt and pepper and lay another layer of lemon slices over that. This will stop the fish skin sticking to the foil and protect it from the heat. Sprinkle the fish and lemon with half a glass of wine and drink the rest. Cover with the second layer of foil and form into an envelope, then seal the edges.
Bash down the fire so that embers remain and fold the remaining piece of foil in half. Lay this on the embers, lay the envelope of fish on top and leave it for 10 minutes.
To serve:
When it’s done, open the envelope, remove the lemon and lay the fish onto plates with a generous dollop of mayonnaise. Drink a crispy Sancerre with this one!
