ReceptnaptárGrilled trout with Balkan spices
Trout from the mountain rivers of Bosnia and Serbia often finds its way to restaurant tables, fresh from the grill. This version is made with a garlic, lemon and parsley stuffing and a dressing of fresh tomato and pepper. It is a simple, light dish that does not overpower the delicate flavour of the fish, and it takes less than an hour.
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Ingredients
Method
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- Season the trout inside and out with salt and pepper.
- Put 2-3 slices of garlic, a few lemon slices and a few sprigs of parsley inside each fish.
- Brush the outside of the fish with oil so they don't stick to the grill.
- Heat the grill to medium-high and brush the grate with a little oil too.
- Put the fish on the grill and cook for 6-7 minutes per side - don't move them too much, so the skin doesn't tear.
- The fish is done when the flesh along the backbone comes away easily and flakes white, and the skin is crisp.
- Meanwhile, cook the diced tomato and chopped pepper in the rest of the oil in a small pan for 5-6 minutes, seasoned with salt, pepper and paprika - this makes a fresh, light topping.
- Put the grilled trout on a platter and spoon over the fresh tomato topping.
- Serve at once, garnished with fresh parsley and lemon slices.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Oil both the skin of the fish and the grill, because trout skin sticks easily.
- Do not move the fish while it cooks: when it releases from the grate by itself, it is ready to be turned.
- Cook the tomato dressing only briefly, because its fresh flavour is what keeps the dish light.
Frequently asked questions
How do I know it is done?
The flesh separates easily along the backbone and flakes in white pieces. A translucent part means it is not cooked through yet.
Can it be made in the oven?
Yes, on oiled baking paper at 200 °C (180 °C in a fan oven) for 15-18 minutes. The skin will be less crisp, but the fish stays juicy.
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More south slavic ideas
- Riblji paprikaš (paprika hake stew)
- Balkan fish soup
- Brodet (Dalmatian fish stew with rice)
- Balkan spiced meat patty with onion (pljeskavica)
- Balkan aubergine bake (musaka)
- Marinated meat skewers (ražnjići)
- Baked sauerkraut with duck (podvarak)
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