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.
For trout recipe click on "Continue BBQ..."
Alsatian BBQ Truite
serves 2 hungry people or 4 notso hungry people
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
Fresh ground pepper
Tinfoil for cooking
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!