Grilled trout with garlic flower

Name: Grilled trout with garlic flower
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: Québécoise
Ingredients: 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; 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

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

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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

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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