WILD TROUT AND SALSA
CATEGORY : FISH & SHELLFISH
ENOUGH FOR :
INGRIEDIENTS
1 fresh brown trout
olive oil
salsa:
½ red onion - thinly sliced
a handful of green olives - sliced
4 tomatoes (not too soft) - chopped roughly
a handful of fresh parsley - finely chopped
lemon juice
sauce:
4 tablespoons/75ml of olive oil
5 pieces of lemon rind
2 whole cloves of garlic
a handful of fresh basil leaves
salt
black pepper
olive oil
salsa:
½ red onion - thinly sliced
a handful of green olives - sliced
4 tomatoes (not too soft) - chopped roughly
a handful of fresh parsley - finely chopped
lemon juice
sauce:
4 tablespoons/75ml of olive oil
5 pieces of lemon rind
2 whole cloves of garlic
a handful of fresh basil leaves
salt
black pepper
METHOD
Cover the trout with salt, black pepper and some olive oil and wrap in tin foil. Place on a barbecue or under a moderate grill and cook for 8-10 minutes. To prepare the sauce, heat the olive oil in a pan and add the lemon rind, garlic and basil and heat through. Put all the salsa ingredients in a bowl and mix together before adding the lemon juice. Then add the warm sauce, salt and black pepper and mix well. Serve with the trout.
DUDLEY
A Teledu Opus production for S4C
www.s4c.co.uk/dudley
A Teledu Opus production for S4C
www.s4c.co.uk/dudley