Grilled trout with garlic flower
- Preparation 15 min
- Refrigeration 1 h
- Cooking 10 min
- Servings 4
- Freezing Absolutely
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Grilled Trout with Garlic Scapes 🌿🐟
This recipe proves that a great meal doesn’t need to be complicated. This grilled trout with garlic scapes is summer cooking at its finest. A fresh fillet, a few quality ingredients, and a quick sear on the barbecue. The result? Tender, flaky fish infused with a light garlicky aroma and a perfectly golden crust that melts in your mouth.
Finely chopped garlic scapes bring a subtle, aromatic flavor that enhances the natural sweetness of the trout. A drizzle of olive oil, a touch of Dijon mustard and Provence herb vinaigrette, a hint of citrus and hop hot sauce, and a few pinches of lemon sea salt create the perfect balance. Bright, herbal, and gently spicy without overpowering the fish.
Perfect for outdoor meals or weekend barbecues, this grilled trout recipe is pure simplicity done right. Serve it with grilled vegetables, fragrant rice, or crispy potatoes, and enjoy a dish that tastes like sunshine on a plate.
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Ingredients for the trout
- 600 g trout fillet
- 3 tablespoons olive oil
- 2 tablespoons finely chopped garlic flower
- 2 tablespoons Dijon mustard vinaigrette, Provence herbs and garlic flower
- 1/2 teaspoon of Special Hop sauce, spicy sauce – Citrus and Hops
- 3 good pinches of lemon salt Nº6 by La Pincée
- Freshly ground pepper
- Equipment needed: non-stick barbecue baking sheet
Ingredients for the salad
- 1 container cherry tomatoes, cut in half
- 2 tablespoons basil kimchi
- 1 tablespoon Dijon mustard vinaigrette, Provence herbs and garlic flower
- Salt and pepper from the mill
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Preparation
- Place the trout in a large airtight dish and set aside.
- In a bowl, add the rest of the ingredients, season with pepper and mix. Pour half of the marinade over the trout, close the dish and mix. Reserve in the fridge for 1 hour with the fresh marinade.
- Preheat the barbecue to maximum power and reduce to medium power. Place the baking sheet on the grills, close the lid and heat for 2 minutes. Place the trout on the baking sheet, flesh side down, and cook for 3 to 4 minutes.
- Gently flip and cook for 2 to 3 minutes or until the trout is cooked. Baste with the fresh marinade.
- For the salad, simply put the ingredients in a large bowl, season with salt and pepper and toss.
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