Trout. Because Spring Has Sprung.

6 10 2010

This had us smiling all over our faces…
Our recent trip to the flat out cool Neighbour Goods Market in Woodstock (with visit to nearby Superette en route) turned out to be one of impeccable timing. With Spring having now officially sprung here in Cape Town, Rob pounced on a freshly caught trout with all the gusto of a cat after a goldfish, and we gloatingly meandered home to make a feast of our prize. Truly, there are few things better than lazy sunny evenings with friends spent watching things cook over hot coals.



Bojays.


Serves 4 | Preparation time 10 minutes | Cooking time 15 minutes

WHAT YOU’LL NEED
1 large fresh trout, gutted (2 fillets a side, should feed 4 people)
3 large lemons
2 Tbsp butter
Salt and freshly ground black pepper
1 roll tinfoil
Braai/BBQ baby!
Very sharp knife.

WHAT TO DO
1. Chop off the head and tail. Fun!
2. Make two incisions along either side of the spine (as shown) – this ensures that the skin will peel off just perfectly when cooked.
3. Fill the fish cavity with the butter, juice of 1-2 lemons and a good sprinkling of salt and pepper.
4. Wrap tightly and neatly in at least 2 layers of tinfoil, shiny side in.
5. Place over coals, turn after 7 minutes and cook for another 7 minutes on the other side.

We served ours with flavour of the month Strawberry Salad and Honey-Roasted Sweet Potatoes (they seem to go particularly wonderfully with the fish).

Rob’s Rating 8/10

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One response

28 02 2011
Watermelon & Feta Salad « afoodieliveshere's blog

[…] but if I had, I like to think that fitting partner would have been a roast fillet or salmon or trout […]

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