Truite Grillée: BBQ Trout

This recipe is inspired by my neighborhood market and the untamed herbs that spill over my windowsill. It's not fancy or difficult but overwhelmingly deliceux! The only requirements are a bahbehque and 5 minutes of preparation. In fact, it's so simple that I'm almost embarrassed to post it. However, my husband asked me to repeat it for some friends so I know it must yummy.

The French have spent the last 1000 years or so matching the produce of the terroir to regional wine. I think the saying is, "What grows together, goes together." For intstance Camembert cheese and cider pair perfectly as do trout and Alsatian wine. For this recipe try a dry but fruity Alsatian Riesling or a Alsatian Pinot Gris. It's used for the jus too, so make sure to buy two bottles just incase!

For an easy but satisfying outdoor dessert serve large strawberries with creme fraiche and brown sugar for dipping. I had forgotten how satisfying this combo was until recently.

Really, sometimes it's the simple things that are the best are in life. Non?

For trout recipe click on "Continue BBQ..."

Technorati Tags: barbeque, courgette, fish, french wine, mushrooms, trout, truite

Alsatian BBQ Truite
serves 2 hungry people or 4 notso hungry people

Ingredients
1 whole trout filleted, bones removed
5 white mushrooms
1/2 bunch chives
5 sprigs fresh thyme
Huile de truffe (Virgin olive oil with truffle essence)
Dijon or spicy mustard
Baby Vegetables: carrots, zucchini, etc
Sea salt
Fresh ground pepper
Tinfoil for cooking

Instructions
1. Make a grill-ready tinfoil packet for the baby vegetables. Gently place the veggies inside and drizzle the truffle flavored olive oil over. Season generously with sea salt and pepper. Pour a few splashes of wine into pocket (about 4 Tablespoons) so the steam cooks the veggies. Seal tinfoil pocket so the steam won't escape over the BBQ.
2. On a large sheet of tinfoil place the two trout fillets. Drizzle truffle olive oil lightly over fish and season with sea salt and freshly ground pepper. Mince chives and thyme and sprinkle over top. Place small teaspoon size dallops of mustard down the center of fish (not too much, you don't want the spiciness of the mustard to overpower the fish).
3. Trim mushrooms and cut caps into a small square dice. Sprinkle mushrooms on top of trout and all around fillets. The mushrooms will combine with the wine to form a sauce at the end.
4. Heat coals on BBQ. No need for super strong heat. This dish can cook slower for maximum flavor over a long time. When coals have died down to a glowing red, add the veggie packet. Cook covered for 2-3 minutes before adding trout. The veggies will take a little longer.
5. Add trout on tinfoil sheet. Fold up the sides of tinfoil slightly so the juices stay in. Splash about 1/4 cup of Alsatian wine over trout. Cover and cook. Depending on strength of coals, it should take anywhere between 7-15 minutes. When the trout is light pink it is cooked. If the wine evaporates splash on a little more. The wine will combine with the mushrooms and truffle oil to make a light jus for the fish.
6. Serve trout alongside veggies with a large cold glass of Alsatian wine and enjoy!

Comments

[Niall Harbison]

The simple recipes are always the best, keeping it simple is an art, many people try to get too fancy and forget to let the ingredients do the work! Keep up the good work and post more videos, your fans demand it!!

[jeorg]

i just had that for dessert this evening. it is def one of my favorites. although i do prefer plain whole yogurt to creme fraiche.

[ellen2art]

I am being just a bit nosey. How do you manage to barbeque in a Paris apartment? Also, I will be in Paris for a couple of weeks starting June 20th and I am thinking of making reservations at Guy Savoy and would love to meet you if you are working then.
Is this possible? I love reading about your trials, tribulations and happy things working in a three star Parisian restaurant. I admire your courage and how you deal with what most Americans are too squeamish to even think about - such as your preparations of poultry, bird. meat and fish. Most people, at least the ones I know, do not want to cut up a chicken, filet a fish, and certainly not skin a rabbit. As a European I grew up in a home where most of this was done, except, perhaps, skinning rabbits.
Love your writing and sense of humor, too. Ellen

[Ms. Glaze]

Bonjour Ellen!

Yes, you've guessed it, I have a rooftop terrace. Sipping champagne while bbq-ing and watching the Eiffle Tower sparkle in the distance is heaven on earth.

Please let me know if you want a reservation at Guy Savoy. I would be happy to arrange your lunch/dinner and a menu too if you like. I suggest going for lunch and doing the 100euro tasting menu. It's a lot of food and a great way to sample the cuisine. Otherwise the dinner menus go for around 250euros a person not including wine.

Thanks for your comment and email me if you want a reservation!

Ms. Glaze

[Jamie]

MMMMMMMM.....strawberries, creme fraiche, and brown sugar! Yum! Call me, I miss you....

[Andy Jackson]

I'm going to try this recipe tonight. You should add the wine to the list of ingredients though since I missed it when making my grocery list and I just got lucky that I have a bottle of white at home, as I usually only stockpile red.

Cheers

[BBGrill Covers]

this was a great recipe! thanks!