Trout on the Fire

Ingrédients

2 or 3 trout filets, skin on (approx. 600 g)

1 tablespoon Dijon mustard

1 lemon, sliced into rounds and then cut in half

2 tablespoons Patience Fruit & Co Whole & Juicy Dried Cranberries, sweetened with apple juice, chopped

Freshly ground pepper to taste

Fresh coriander, if desired

Whether you’ve just caught that trout or it comes from your trusty grocery store, cooking over an open fire is a super way to wind up your day in the great outdoors. Get the fire going at least an hour or two ahead of time so it gets good and hot. If it’s raining, don’t panic – just make the recipe on the BBQ!

Les étapes

1. Place trout filets on large sheet of aluminum foil. Brush with thin layer of mustard. Top with lemon slices and dried cranberries. Fold up foil package.

2. Place trout filets on large sheet of aluminum foil. Brush with thin layer of mustard. Top with lemon slices and dried cranberries. Fold up foil package.

3. Place on grill rack over live coals. Cook for 10 minutes.

4. Place on grill rack over live coals. Cook for 10 minutes.

5. Open foil package and top with fresh coriander.

6. Open foil package and top with fresh coriander.

7. Serve with couscous and green salad.

8. Serve with couscous and green salad.

Recommendations

Instead of filets, use whole trout (gutted). Insert mustard, lemon slices and cranberries in the cavity.