CategoryFish dinnersDifficultyBeginner
Yields1 Serving Cook Time5 minsTotal Time20 mins
2 filleted (skin on) rainbow trout 12 good quality stoned black olives 4 anchovy fillets, drained and dried 1 good clove garlic, peeled 1 tbsp chopped parsley 2 tbsp salad blend oil ( 1/3 each rapeseed oil, walnut oil and groundnut oil) Black pepper and sea salt if needed
2 filleted (skin on) rainbow trout
12 good quality stoned black olives
4 anchovy fillets, drained and dried
1 good clove garlic, peeled
1 tbsp chopped parsley
2 tbsp salad blend oil ( 1/3 each rapeseed oil, walnut oil and groundnut oil)
Black pepper and sea salt if needed
1Heat the grill and when very hot put the filleted trout, skin side up, to grill.
2Meanwhile, blend all the rest of the ingredients in a electric mill or with pestle and mortar until you have a thick pasts like sauce.
3Check for seasoning and add salt if needed.
4After a few minutes the trout will be cooked. Serve skin side down with half the sauce on each.
1
Heat the grill and when very hot put the filleted trout, skin side up, to grill.
2
Meanwhile, blend all the rest of the ingredients in a electric mill or with pestle and mortar until you have a thick pasts like sauce.
3
Check for seasoning and add salt if needed.
4
After a few minutes the trout will be cooked. Serve skin side down with half the sauce on each.
Ingredients
2 filleted (skin on) rainbow trout
12 good quality stoned black olives
4 anchovy fillets, drained and dried
1 good clove garlic, peeled
1 tbsp chopped parsley
2 tbsp salad blend oil ( 1/3 each rapeseed oil, walnut oil and groundnut oil)
Black pepper and sea salt if needed
Directions
1
Heat the grill and when very hot put the filleted trout, skin side up, to grill.
2
Meanwhile, blend all the rest of the ingredients in a electric mill or with pestle and mortar until you have a thick pasts like sauce.
3
Check for seasoning and add salt if needed.
4
After a few minutes the trout will be cooked. Serve skin side down with half the sauce on each.