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Lemon Herb Rainbow Trout

Ever since I was a child I have reaped the rewards of fishing trips. Taking hours to hike to a desolate location where the fish are stunning in appearance and absolutely amazing to the palate. Being spoiled with such amazing Rainbow and Brown trout, I have come up with many different ways of cooking them. I really enjoy sautéing fish and making a complimentary sauce to go along with. However I enjoy barbecuing, especially on a warm clear day. So here’s a recipe that brings these two cooking worlds together.

Ingredients: (Serves 4)

3 tablespoons chopped fresh dill

4 tablespoons coarsely chopped fresh parsley

2 tablespoons chopped fresh rosemary

2 teaspoons fresh thyme leaves

2 tablespoons crushed green peppercorns

1/3 cup lemon juice

1 whole lemon

4 whole fresh rainbow trout

1/4 cup white wine

Lemon sauce:

5 ounces butter

2 egg yolks

3 tablespoons lemon juice

Let’s get started:

1. Prepare and heat the barbecue. You’ll need to cut 8 sheets of foil large enough to wrap the fish. Place 4 pieces of foil on top of the others ones to get double thickness, and then lightly grease the top ones. Best Fishing gear reviews

2. Mix together the herbs, peppercorns, and lemon juice in a bowl. Salt and pepper to taste. Cut the lemon into slices and put some into each fish cavity, then spoon the herb mixture into fish cavities.

3. Place each fish on the foil and sprinkle each with 1 tablespoon of wine. Fold the foil to form parcels. Cook on the barbecue for 10-15 minutes, or until the fish is just cook through. Let the wrapped fish set for 5 minutes then serve with lemon sauce.

Making the lemon sauce:

1. Melt the butter in a small saucepan over low heat, without stirring. Skim the foam from the surface and pour off the clear yellow liquid. Leaving the milky sediment behind. Discard the sediment. Blend the egg yolks in a food processor for 30 seconds. With the motor running, add the butter in a thin, steady stream. Continue processing until all the butter has been added and the mixture is thick and creamy. Add the juice and season with salt and peppe

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