Trout Fillet Charly
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 trout fillet (s), skin-on
- 120 g butter, unsalted
- 2 tablespoon parsley, finely chopped
- 1 tablespoon tarragon, finely chopped
- 2 cloves garlic
- 2 lemon (s)
- 3 tablespoon wine, white
- salt and pepper
- Cayenne pepper
- Worcester sauce
- Butter for the foil
Print Recipe
Pin Recipe Instructions
- Beat the butter until foamy, add the herbs and the pressed garlic cloves. Rub the zest of 1 lemon and mix in. Squeeze the lemons and stir in the butter with the white wine, stirring vigorously. Season to taste with salt, pepper, Worchester sauce and cayenne pepper.
- Cut the foil to about 40 cm and brush in the middle with a little fresh butter. Place the trout fillets skin down on the foil and spread the herb butter on the fillets. Fold the film over and carefully fold it airtight (several times) on all three sides. The foil should not be too tight over the fish. Now carefully place the parcel on the hot grill (do not damage the foil).
- After rising (like a balloon) wait about 30 seconds and serve in the closed foil. Best served with a fresh baguette and a glass of dry white wine. Can be prepared very well and stored in a cool place until it is grilled.
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