“DUSTED” TROUT WITH EGGPLANT

PREPARATION

Serves 4

15-20 mins

Grilling Time: 12-15 mins

Burner Setting: LEFT: Low MIDDLE: Medium RIGHT: Medium

Accessories: Teppanyaki plate / Pestle and mortar

INGREDIENTS

1 tsp coarse sea salt
1 tbsp onion powder
1 tbsp dried thyme
1 pinch of cinnamon powder
½ tsp ground coriander seeds
1.5 oz Mediterranean herbs
4 trout, 14-17.5 oz each
4 tbsp olive oil
2 eggplants
Sea salt
35 ml olive oil
1 garlic clove
1 onion
½ bunch flat-leaf parsley
5.3 oz cocktail vine tomatoes

Rezept von Flammkraft

INSTRUCTIONS

STEP 1:

Remove the grill grate above the roasting zone and insert the teppanyaki plate. Ignite the roasting burners on the main grill surface and prepare the grill for high indirect heat (430-445°F). Grind the spices together very finely in a mortar. Sort the herbs, rinse and spin dry.

STEP 2:

Rinse the trout under running water, dry thoroughly and rub with olive oil. Then sprinkle them inside and out with 2/3 of the seasoning mixture and stuff the herbs into each trout’s belly. Clean the eggplants and cut into 1-1.5 cm thick slices. Then season with sea salt and drizzle with olive oil.

STEP 3:

Place the trout on the main grill surface and grill with the lid closed for 10-12 minutes. Halfway through the grilling time, turn them over and reposition if necessary (core temperature 143-147°F).

STEP 4:

Peel and finely dice the garlic and onion. Sort the parsley, rinse and spin dry. Clean and halve the tomatoes. Switch the roasting zone on at the lowest level and preheat the teppanyaki grill plate for 1-2 minutes.

STEP 5:

Spread the eggplant slices on the teppanyaki plate and grill for 4-6 minutes.

STEP 6:

Turn them once. Halfway through the grilling time, sprinkle them with the diced onion and garlic, parsley and tomato halves and continue grilling. Finally, sprinkle them with the remaining seasoning mixture and serve with the trout.

TIP:

There are two reasons for cutting the trout. In the case of very fresh fish, this prevents the fibers from contracting, curling or tearing in the high heat and also ensures they cook more evenly, as the back fillet is significantly thicker than the belly fillet.