Grilled Trout with Vegetables

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Grilled Trout with Vegetables

Ingredients

Trout - 4 lbs
Beetroot - 10.6 oz
Salad Potatoes - 17.6 oz
Turnips - 2 pieces
Onion - 2 pieces
Garlic - 2 heads
Orange Bell Peppers - 2 pieces
Semi-Smoked Sausage - 1.8 oz
Olive Oil - to taste
Salt - to taste
Lemon - 1 piece
Ground Black Pepper - to taste
Bay leaf - to taste

Step by Step guide

Step 1

Preheat the grill in the oven to 356°F and place a baking tray inside, on which you should first lay 4-5 slices of bacon.

Step 2

Clean, wash, and cut the vegetables. Slice the beetroot into circles 2-3 mm thick, the potatoes into circles 4-5 mm thick, the carrots into 1 cm pieces, quarter the onion, cut the garlic head in half lengthwise for a nice presentation, and chop the bell pepper into 6-8 pieces.

Step 3

Remove the baking tray from the oven, take out the bacon, add olive oil, and evenly distribute the fat and oil with a brush. Place the vegetables on the tray, season with salt and pepper, drizzle with a bit of oil, add 2 bay leaves, and return to the oven for 20 minutes. Keep an eye on them to prevent burning. If they start to brown too much, lower the tray.

Step 4

While the vegetables are cooking, fillet the fish and set aside the 'rest'. Place the 'rest' in a pot, cover with water, and refer to the recipe for 'Trout Soup'. Place the fillet skin-side down on a cutting board, carefully run your hand along the former backbone from head to tail to feel the bones running across the fish. They need to be removed.

Step 5

Season the fillet with salt and pepper on both sides; if desired, you can add a 'Fish Seasoning Mix'. Drizzle the fillet with lemon juice and a little olive oil, remove the tray with vegetables, stir them, place the fillet on top skin-side up, and return to the oven under the grill for 10 minutes.

Step 6

Remove the tray and check the fish for doneness. If it flakes easily, the fish is ready. Carefully remove the skin from the fillet and place it back in the oven under the grill. Cook for a minute on each side, and you will have a delicacy. Drizzle the fish with the juices from the tray, which should be a beautiful dark burgundy color, and sprinkle with lemon juice.

Step 7

After 30 minutes of cooking, the beetroot and carrots will be al dente, while the potatoes, peppers, onions, and garlic will be fully cooked. When serving, tear the skin into pieces and place it on the fish. You can make a quick spicy sauce. I enjoy it not only with fish but also with meat and kebabs. Blend together a cup of Turkish natural yogurt, a third of a cup of canned jalapeño peppers, olive oil to taste, salt, and pepper — the sauce is ready. It’s a perfect yin-yang, a unity and struggle — cold yogurt and hot pepper.