Last night, my husband was on the grill! He put his apron on and started preparing the fish we had just bought. He opened our Cook with Jamie's cookbook, flipped through the pages knowing where to go, and finally displayed it on the book stand, opened at Granddad Ken's crispy grilled trout, with parsley and lemon (on page 242).
Here is a simple and very tasty recipe. Entre nous, we hope you will enjoy this man's recipe as much as we do, and share it with your loved ones (male and female)!
Granddad Ken's crispy grilled trout, with parsley and lemon (by Jamie Oliver)
Ingredients: (serves 2)
2 101/2oz whole trout, scaled and gutted (we had 1 big trout for 2, and it was plenty!)
Olive oil
Sea salt and freshly ground black pepper
A large bunch of fresh flat-leaf parsley (we used some curly leaf parsley, as there was no flat leaf at the shop yesterday, but I prefer it with flat leaf parsley), leaves picked and chopped
2 lemons, 1 zested and sliced, 1 halved
A few knobs of butter
Preheat your broiler to full whack. Slash each torut with a knife, about ten times on each side. Each slash should be about 1/4 inch deep. Rub the trout with olive oil and season with salt and pepper. Stuff the cavities with plenty of chopped parsley and the lemon slices. Place the fish side by side on a baking rack over a roasting pan.
Put the lemon zest on top of the fish and place the lemon halves on the tray too. Dot the trout with the butter and place it 6 inches (20cm) from the heat. Cook for around 6 minutes on each side until crispy golden.
Squeeze the roasted lemon over the top of the fish and serve with a simple crunchy side salad.
Suggestions: We served it on a bed of freshly steamed asparagus, with a side of
mesclun (spring mix salad).
Thank you, Jamie. Thank you, Granddad Ken. Thank you, Marco.
