Been some time for me to make a new post here, but it’s that time again, fortunately. I had a nice workout on Stand Up Paddling yesterday, and wanted to enjoy the good weather a little more, so I fired up the old OTP again. Bought some fresh rainbow trouts and was feeling confident. Trout is usually one of my favorites, eventhough there are often a lot of fishbones that stuck to the meat and end up in my mouth, but …. it doesn’t affect taste, and that’s good!
- 2 fresh rainbow trouts
- 500 grams (1 pound) of precooked little potatoes
- 500 grams of green asparagus
- fresh dille
- about 50-75 ml of extra vergine olive oil
- 1 lemon
- salt and pepper to taste.
First the preparation.
Take 2 teaspoons of chopped dille and add the 75 ml of olive oil. Add a nice bit of salt and a little pepper and mix well into a nice marinade.
So after mixing it well, just add about 2 tablespoons of this marinade to the asparagus and to the potatoes as well, and mix it through.
Now start with the trouts. They were bought cleaned, so I just washed them out a little with fresh water and dried the skin with a towel. Now I’ve cutted into the sides a few times with a large kitchen knife and added salt and pepper to both sides and the inside as well.
After salting and peppering it, I’ve added 2-3 slices of lemon and a few branches of dille in there, before putting it into my fish grate for the BBQ.
Now, I’ve prepared everything I need, I just need to fire up the Q and pre-heat the oven on about 50 degrees celcius. (you’ll know why later on)
I’ve used a grill pan over direct coals to grill the potatoes in about 20 minutes, while turning them over every 5-10 minutes, giving them a nice grill mark style cook, and did the same with the asparagus, except a lot shorter, of course.
The trout only needs about 5-6 minutes per side, but while doing that, I’ve kept the potatoes and asparagus warm in the pre-heated oven. (told you I’d explain later 😉 )
Served and ready to be enjoyed!