This recipe looks and tastes so good, it made the cover of our July '18 issue. The trout is served on a plate by local artist Marie-Pierre Drolet.
Ingredients
- 1 whole trout, cleaned, rinsed and patted dry
- Kosher salt and freshly ground black pepper
- 2 sprigs each dill, flat-leafed parsley and tarragon, lightly washed and dried
- 1/2 lemon, sliced
- vegetable oil, for brushing
- 1 cup mixed mushrooms, such as king eryngii, winter mushrooms, lightly cooked in butter and garlic.
- 1/2 cup pitted Kalamata olives
- 1 tablespoon capers, drained
- 2 anchovy fillets, oil-packed and drained
- 2 medium cloves of black garlic
- 1 medium clove of garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh juice from one lemon
- Extra-vigrin olive oil, as needed
- Kosher salt and freshly ground black pepper, if needed
Instructions
Using a food processor to make the tapenade, combine olives, capers, anchovies, garlic, black garlic and mustard and process, scraping down the sides, until a finely chopped paste forms. With the processor running, add the lemon juice and drizzle in just enough olive oil to loosen to a spreadable paste, about 2 tablespoons. Season with salt and pepper only if needed.
Preheat a grill to medium-high heat. Season the cavity of each trout with salt and pepper. Add 2 sprigs each of dill, parsley and tarragon along with enough lemon slices to line the cavity of the trout. Tie the trout in several places with kitchen twine so the herbs and lemon slices are secured inside.
Rub the grill grates with oil and lightly oil a fish grill basket. Place the fish in the basket and grill on 1 side until lightly charred, 7 to 8 minutes. Flip the basket and continue to cook the fish until lightly charred and the flesh is opaque — 6 to 8 minutes.
Gently remove the fish from the basket. Cut the strings, transfer to a serving platter and serve with the black garlic tapenade, a side of garlicky mushrooms and fresh herbs.
