With the arrival of spring and warmer days also comes trout season par excellence. A low-calorie fish, rich in minerals, vitamins and proteins, great for lunch in your garden or on the terrace. So that you can enjoy your time at the table more, we leave you with the suggestion of a practical, tasty and balanced recipe that will make you shine like a true master of your Weber barbecue!
Ingredients:
- 1 trout, approximately 1kg
- 2 carrots
- 6 stalks of asparagus
- 3 slices of lemon
- 30 g of butter
- Fresh dill to taste
- Oil to taste
- Salt to taste
- Pepper to taste
Preparation
In the kitchen:
- Clean and peel the trout. Then place it in a cloth.
- Peel the carrots and cut them into thin slices. Wash the asparagus and remove the underside of each stalk.
- Stuff the trout with the carrot slices, asparagus, lemon and butter. Wash the dill and add it to the vegetables inside the trout.
- Tie the fish with string and grease one side with a little oil. Season that side with salt and pepper.
On the Weber grill:
Prepare the grill for direct heating at approximately 220ºC. If you’re using a charcoal grill, you’ll need to fill the burner halfway.
Place the trout on the grill, oiled side down. Grease the other side with oil and season with salt and pepper. Then put the grill lid on and cook the trout on both sides until the grill marks show.
Switch to indirect heating mode and place the trout in the centre of the grill. Finish cooking with the lid on the grill – it will be ready when the internal temperature reaches 65ºC. If necessary, make a cut with a knife in the thickest part of the fish and lift the flesh slightly. If the bones are white, the fish is ready.
Note: Adapt the Weber recipe to your taste and to the seasonal produce in the Horto Fresh Basket!
Enjoy your meal!
Learn more about our fresh basket, the ingredients in this recipe and see another recipe suggestion for your Weber grill, so you can shine with the magnificent #frescosdoHorto!
