- 2 x 1 kg whole salmon trout
- 3 T olive oil
- 6 fresh bay leaves
- sea salt and freshly ground black pepper
- 100 g butter, melted
Rub the trout with the olive oil and slice small incisions into the flesh.
Using string, tie slices of lemon and fresh bay leaves along the length of both sides of the fish and season to taste.
Place on a grid over smouldering coals and grill until the skin is charred and the flesh cooked through but still moist.
Serve with melted butter and any remaining lemon slices.