Grilled trout with garlic flower

  • Preparation 15 min
  • Refrigeration 1 h
  • Cooking 10 min
  • Servings 4
  • Freezing Absolutely


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



  • 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.