Barbecued Fjord Trout fillets with cucumber
Ingredients
Metric
Imperial
Fjord trout
- 4 trout fillets, each weighing 100g (skin on)
- 4 tbsp of olive oil
- 2 tbsp of soy sauce
- 1 pinch of black pepper
To serve
- 1 cucumber, (large) peeled, deseeded and sliced into large batons
- 60g of mixed salad leaves
- balsamic vinegar, aged
- extra virgin olive oil
- sea salt
- freshly ground black pepper
SAVE RECIPE
Equipment
- Barbecue
Method
1
To begin, mix together the olive oil, soy sauce and pepper. Add the trout fillets, coating well in the mixture, and leave to marinate in the fridge for at least half an hour
- 4 trout fillets, each weighing 100g (skin on)
- 4 tbsp of olive oil
- 2 tbsp of soy sauce
- 1 pinch of black pepper
2
Meanwhile, preheat the barbecue. When the coals are nice and hot, position a piece of tin foil over the grill, using stones to weight it down
3
Carefully lay the marinated trout fillets over the foil. Cook over the coals for 4–6 minutes, turning often until nearly cooked and the flesh is still lovely and pink in the centre
4
A couple of minutes into this cooking time, toss the cucumbers in a little oil, season and place on the barbecue, turning until just beginning to char
- extra virgin olive oil
- 1 cucumber, (large) peeled, deseeded and sliced into large batons
- sea salt
- freshly ground black pepper
5
Meanwhile, prepare a simple green salad dressed with a little extra virgin olive oil, balsamic vinegar and seasoning
- balsamic vinegar, aged
- 60g of mixed salad leaves
- extra virgin olive oil
6
When the fish and cucumber is ready, gently remove from the barbecue and serve with the lightly dressed salad
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