Griddled Trout with Herbs
Yield
6 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
trout
fresh, cleaned |
*
|
| 6 | Sprigs |
rosemary leaves
fresh |
*
|
| 3 | ounces |
butter
softened |
|
| 18 | each |
mint leaves
fresh |
*
|
| 6 | Sprigs |
thyme
fresh |
*
|
| 6 | each |
sage leaves
fresh |
*
|
| 1 ½ | teaspoons |
sea salt
coarse |
|
| 7 | Grinds |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
trout
fresh, cleaned |
*
|
| 6 | Sprigs |
rosemary leaves
fresh |
*
|
| 86.7 | ml/g |
butter
softened |
|
| 18 | each |
mint leaves
fresh |
*
|
| 6 | Sprigs |
thyme
fresh |
*
|
| 6 | each |
sage leaves
fresh |
*
|
| 7.5 | ml |
sea salt
coarse |
|
| 7 | Grinds |
black pepper
|
*
|
Directions
The herbs are what might have been used in Anglo-Saxon East Anglia, but use whatever you might fancy.
Try to use fresh, although dried is acceptable.
Put one sprig or generous shake of rosemary down the middle of each fish.
Chop all the other herbs and seasonings and mash them into the soft butter.
Use this to coat the fish generously on each side.
Griddle, barbeque or grill it for 4 to 5 minutes on each side or until the skin is well browned and the flesh flaking off the bone.
Baste now and then with the butter which runs off.
Serve at once with lot of fresh bread and a salad or a simple green vegetable.
