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River Run Trout

by admin / Friday, 18 October 2013 / Published in Dinner Recipe, Mains Featured, Recipe
River Run Trout
Any trout will do but…. Tasmanian is best!
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Ingredients
  1. 1 river run trout gutted but with head and skin left intact. About 1kg is ideal for this recipe.
  2. 200g TGS Co Chilli Jam
  3. Small bunch coriander, finely chopped
  4. 50ml mirrin (available from Asian section in supermarkets or Asian shops)
  5. 50ml olive oil
Instructions
  1. Mix Chilli jam, coriander and mirrin together. Brush mixture onto the inside of the trout.
  2. Place in a sealed container in the fridge overnight.
  3. BBQ on open grill on low heat. After a few minutes, brush olive oil onto the skin to prevent burning. Turn several times over a 15 minute period.
  4. As cooking is nearing completion (flesh colour will be changing to a deeper shade of milky pink), turn the heat up and splash some olive oil over the fish. Flames will envelope the fish to add wonderful flavour and colour. Turn several times during 2-3 minutes flaming.
  5. Serve with green salad and new baby potatoes
Tasmanian Gourmet Sauce Company http://gourmetsauce.com.au/
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