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Ingredients
4 trout (boned, butterflied and heads removed)
4 tablespoons butter
¼ cup of coarsely chopped black olives
2 tablespoons of pernod (licorice flavored liqueur)
2 tablespoons of olive oil
1 tablespoon of chopped parsley
1 chopped small shallot
1 teaspoon of salt
1 teaspoon of chopped chives
½ teaspoon of black pepper
1/8 teaspoon of black pepper
Method
To begin, sprinkle the fish on both side with the salt, including 1 teaspoon of pepper and the pernod. Cover and let it stand at room temperature for about 30 minutes. Blend the shallot and olives together. Process the blend until they finely chopped. Add the butter, chives, parsley and the remaining 1/8 teaspoon of pepper. Blend it thoroughly. Ready the grill and preheat it to high heat. Stuff the butterflied trout with the olive mixture and fold closed. You can secure it with a toothpick if you wish. Put the trout on the grill and cook on each side for about 8 minutes. Once cooked, serve!
Read also: Sauces and Marinades
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