Grilled whiskey trout

This trout, flavoured with chives, olives, capers and whiskey, releases intoxicating aromas on the grill to get your celebration within the woods off the bottom.

Components

Essential course

For four folks

6 tablespoons of soppy butter

four massive ribbed leaves

2 bunches of chives

12 pitted inexperienced olives

salt

pepper

four trout, for instance, brown or rainbow of approx. 300 g every

four tablespoons of capers

eight tablespoons of whiskey

Find out how to proceed

Preparation:

ca. 25 minutes

Cooking:

ca. 10 minutes

Whole-time:

35 min

Mild the hearth. Grease 4 sheets of alu paper. Cowl every sheet with a ribbed leaf. Finely chop the chives and halve the olives. Combine the chives with the remaining butter. Season with salt and pepper. Rinse the fish with chilly water and pat dry. Fill the ventral cavities with a combination of butter and chives. Organize the fish on the shoreline leaves. Sprinkle with olives and capers. Sprinkle with the whiskey and wrap the trout within the rib leaves. Shut the sheets of alu paper properly.

Bury the packets within the already barely incinerated embers (Warning: the embers should not be sizzling). Relying on the warmth of the hearth, cook dinner approx. 10 minutes. Unearth the packets, fastidiously unpack the trout and switch them over onto a plate. You may be interested to read the homemade pomegranate liqueur recipe/ greek cake mantovana recipe/ Chinese noodle soup recipe.

Helpful ideas

Serve with lemon papas arrugadas (with the peel with lemon crust and salt).