Rainbow Trout

Harry

Method

Barbecuing

Barbecue using the indirect method with the fish covered with the foil. The fish is cooked when the flesh flakes back when you use a fork. If possible take back the foil when cooking and leave open, close the lid of the barbecue and let the smoke soak into the fish for extra flavour. Garnish with salad and serve on a silver platter.

When Harry's not sea fishing, bringing home an abundance of mackerel, monkfish and the odd sea bass. He spends many a summers evening doing a bit of fly fishing, now this is special!

Fresh water rainbow trout, succulent and firm meaty like texture. Similar to salmon but not as rich and usually more affordable. Why not try one at Christmas or new years day as a starter for your festive dinner.

Fresh water rainbow trout. Gutted, headed, de-scaled and washed. Then lay it on a double layer of foil.

Cut into the fish with a sharp knife, insert slices of lemon and then surround with peppers, red onion and fresh garlic.

Sprinkle with plenty of parsley and season to your liking.

What a starter!

Presented at the centre of the table guests can choose to eat a little to try and more if they wish.

This way more of the fish will be eaten by those who like it and less by those who don't.

But most do, so see it go in seconds

Cooking time

Can vary according to the size of fish and barbecue heat.

This one was cooked slowly for an hour, turned once after 30 minutes.

Just check every 15 minutes until the fish flakes and its done.

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