British Marinaded Trout with BBQ Asparagus & Rocket

by British Trout Association


A wonderful early summer barbecue dish, serve with Jersey new potatoes cooked in mint and tossed in plenty of melted butter. For an effective look, use banana leaves to wrap the trout and spike with cocktail sticks or tie with string. The rocket aioli can be used as a dip or serve with bbq garlic prawns. 

Serves 4

Ingredients

For the rocket aioli

  • 75g (3oz) rocket
  • 5 tbsp mayonnaise
  • 1 small garlic clove, crushed
  • ½ tsp wholegrain mustard
  • 200ml (7floz) crème fraiche
  • salt and ground black pepper

  • 4 trout fillets weighing about 175g (6oz) each
  • 3 tbsp dry white wine
  • 2 tbsp olive oil
  • 1 lemon, juice and grated rind
  • 4 thyme branches
  • 275g (10oz) asparagus
  • lemon wedges to serve

Method

  1. To make the rocket aioli; in a food processor whiz together the rocket, mayonnaise, garlic and mustard until smooth. Tip out into a bowl and stir in the crème fraiche. Season to taste. 
  2. Rub four large squares of foil with a little oil. Lay the trout fillets in the centre and sprinkle over the white wine, olive oil and lemon juice and rind. Top with thyme ‘branches’, fold the foil over the fish and bring in the sides. 
  3. To cook; brush the asparagus lightly with olive oil and barbecue until lightly charred all over about 1-2 minutes. At the same time cook the parcels for about 10 minutes.
  4. Serve the parcels on plates and let your friends release them. When unwrapped, spoon over a generous spoon of rocket aioli and serve with the grilled asparagus, lemon wedges and accompany with Jersey new potatoes cooked in mint and tossed in butter. 

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