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Ingredients:
3
red peppers, seeded and quartered
85 g (3 oz) pine nuts, toasted
85 g (3 oz) natural breadcrumbs
3 cloves garlic, finely chopped
3 tablespoons extra-virgin olive oil
4 'spatchcocked' trout
Serves
4
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Barbecued
Trout in a Red Pepper Blanket
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Method:
- Char
the peppers in the oven or over a gas flame until the skin
is blackened. Place the peppers in a sealed bag to steam in
their own heat for 15 minutes. Peel the peppers and place
them in the bowl of a food processor and blend until smooth.
- Add
the pine nuts, breadcrumbs and garlic and blend again to a
smooth purée. With the machine running add the olive oil in
a thin stream. Season with salt and ground black pepper.
- Rub
the trout both sides with the red pepper purée, set aside
any remaining puree. Refrigerate for 1/2 hour.
- Remove
trout from the refrigerator and bring up to room temperature.
Heat the BBQ, once hot, place the trout into a metal fish
barbecue holder, place on the BBQ and cook for about 3 minutes
on each side. Lightly baste the fish with the remaining pepper
puree whilst it is cooking.
- Transfer
to a serving platter and serve with buttered noodles, rice
or new potatoes.
British
Trout Association, The Rural Centre, West Mains, Ingliston EH28 8NZ
Tel:
0131 472 4080 Fax: 0131 472 4083 E-mail:
mail@britishtrout.co.uk
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Recipes
