A Cool Time for Trout

Summer is upon us, and to avoid a heatwave in the kitchen, get out into the garden and chef up some delicious, fresh trout. Barbecued trout make a perfect light meal for a hot day, and this recipe with herbed couscous can be put together in less than half an hour (making it the perfect supper for the cook!).

Trout is rich in selenium, a natural mineral that has already been investigated as a potential for skin cancer. New reserach from Edinburgh says selenium can protect the skin against damage caused by untravilet rays from the sun, and perhaps to prevent cancer, making this the idea supper for sunbathers too!

Blackened Trout with Herbed Couscous
Couscous makes a delicious accompaniement to the spice-coated trout.

serves 4
preparation times: 15 minutes (+ 30 minutes marinating)
cooking time: 6-8 minutes

for the spice-coated trout:
4 whole trout, gutted
1 tbsp dried thyme
1 tbsp dried rosemary
1 tbsp dried oregano
1 tsp paprika
1 tsp freshly ground black pepper
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp salt

for the herbed couscous:
250g/8oz couscous
450 ml/3/4 pint hot vegetable stock
6 tbsp olive oil
1 garlic clove, crushed
2 tbsp chopped fresh mint
1 tbsp chopped fresh coriander
2 ripe tomatoes, peeled and diced
2 tbsp lemon juice
salt and pepper
(vegetable oil for frying)
vegetable oil for frying

Method

Wash and dry the trout and using a large knife cut several slashes into each side. Combine all the remaining ingredients and rub all over and inside the fish. Set aside for the flavours to develop for 30 minutes or so.

Meanwhile, put the couscous into a bowl and pour over the hot stock; leave to soak until the grains are softened and the liquid is absorbed. Combine the remaining ingredients and stir into the couscous, season to taste and set aside until required.

Ideally, place the individual trout in fish irons, if you have them. Otherwise place directly onto barbecue rack (making sure to grease the rack well beforehand!)

In case of a sudden summer shower, heat the oil in a large frying pan and fry the trout for 3-4 minutes until cooked through. Drain on kitchen paper and rest for five minutes and serve with the couscous.

Notes for the Chef

• Use a fish-shaped barbecue rack (also called fish irons) - this makes it so much easier to turn the fish - ideally get the barbecue very hot before you start to cook the trout.
• If you don't have a special fish rack, lightly oil the fish and toss them in a little flour - this will stop them sticking.
• When marinating fish, only allow it to marinate for 30 minutes.
• To fillet a cooked trout remove the head, then use a spoon and run it along the backbone of the flesh of the fish - this should loosen the fillets. Carefully lift off the top fillet, using your fork to lead you and your spoon following to support the loosened fillet as you lift it. If the fish is cooked to perfection then it will come away quite easily. If you find this a daunting task - use trout fillets to barbecue instead. Or, you can remove the head of the fish, scrape away the skin revealing the flesh, lift the fillet from the bone and place it onto a clean plate, then with the help of your (clean!) fingers, lift away the bone, leaving you with a boneless bottom fillet.

Please credit the British Trout Association
www.britishtrout.co.uk

British Trout Association, Bow Business Centre, London E3 2SE
Tel: 020 8980 2456    Fax: 020 8983 3289     E-mail: mail@britishtrout.co.uk