Lemon-and-herb butter stuffed trout
4
Easy
5 minutes
25 minutes
“A whole braaied fish looks impressive and needs hardly any work, especially when it comes ready-stuffed from Woolies.”
– Hannah Lewry
Wine/Spirit Pairing
Kleine Zalze Chenin Blanc
Cook's note: Rub the fish with olive oil (rather than the braai grid) to prevent it from sticking.
Ingredients
Method
- 2 Woolworths lemon-and-herb butter stuffed trout
- olive oil, for brushing
- 8 baby leeks
- 1 T olive oil
- sea salt and freshly ground black pepper, to taste
Method
Ingredients
1. Brush both sides of the trout with a little olive oil to prevent it from sticking to the grid. Place in a hinged braai grid 10 cm above moderate coals and braai for 25 minutes, turning the grid every few minutes, until cooked through.
2. Remove from the grid and remove the white trussing rings from the fish.
3. Wrap the leeks in tin foil, drizzle with olive oil and season. Place in the coals and cook while you grill the fish. Serve the trout with the leeks and grilled lemons.
Photograph: Toby Murphy
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