Barbecue trout

Ingredients

For 6 servings

• •For sauce
• •20 cl 20 cl Olive oil
• •2 cl 2 cl Lemon juice
• •2 2 pinch(s) Espelette pepper
• •1 1 Piment
• •6 6 serving(s) Trout
• •1 1 Laurier sheet
• •2 2 Branches Thym
• •1 gousse 1 Garlic foam
• •2 2 pinch(s) Fine salt
• •6 6 turn(s) Pepper mill

Method

1. 1.barbecue preparation
2. 2.First of all, start by lighting the barbecue to get hot and regular embers. Let the grill heat then, using a wiper soaked with olive oil, rub it thoroughly. This step will prevent the trout from sticking during cooking and will guarantee beautiful grill marks.
3. 3.Realization of the marinade
4. 4.In a large salad bowl, pour the olive oil and lemon juice. Add the crushed clove, finely minced pepper, Espelette pepper, bay leaf, striped thyme, salt and pepper. Mix together with a fork to distribute the flavours.
5. 5.Preparation of trout
6. 6.Rinse the trout under a fresh water fillet and dry thoroughly with absorbent paper. Make some shallow cuts in the flesh to promote penetration of the marinade. Place the trout in the salad bowl with the marinade, turning them around to coat each side well.
7. 7.Rest time
8. 8.Let the trout rest in the marinade for at least 30 minutes in a cool place, turning them back from time to time. For a more intense taste and tender flesh, cover with a food film and store in the refrigerator for up to an entire night if possible.
9. 9.Cooking
10. 10.Gently dispose of the marinated trout on the barbecue grill. Cook between 7 and 10 minutes on each side depending on the size, regularly monitoring the colouring. Use a clamp to turn the fish without damaging them. The flesh must become opaque and detach easily.
11. 11.Service
12. 12.Transfer grilled trout to a serving dish. Decorate according to your desires with slices of lemon and some fresh thyme. Serve your guests immediately, accompanied by garnishes such as grilled vegetables, salad or fragrant rice for a generous and summer dish.