You Will Need:
1 tsb smoky maldon salt
1 tsb olive oil
1 whole trout loin
handful of freshly picked nettles blanched in water
1 cedar plank soaked in water the night before
Cedar planked trout is one of our favourite springtime recipes to grill outdoors at Nomadic Dinners and is a real showstopper if you are looking to up your barbeque game to the next level.
This particular version has a springtime twist using bright green fresh nettle tips to layer over the cedar that combined with sea salt create a deep earthy flavour and the unmistakable aroma of the great outdoors.
Instructions
- Soak your cedar plank overnight ensuring it is fully immersed. If you can’t be bothered or forget, give it a good soak an hour before. This stops it catching fire and creates more smoke for the fish when it cooks
- Blanch nettles in water to get rid of the stingers and layer on top of the board. Layer your trout over the top. Add sliced lemon. Nail in down end to end so it doesn’t flop over. Massage with olive oil, add Maldon smoked sea salt.
- Place the cedar plank on the BBQ at a 45 degree angle set far back from the flame so it cooks slowly and wait for the translucent skin to gradually change colour to a beautiful rose colour. Remember to cook to temperature not to time. It will become apparent when the trout is ready (dont worry about burnt ends, these are delicious)
We serve this trout dish with a simple foragers salad of hairy bittercress, sorrel, chicory and young spinach leaves, freshly grated horseradish and bonfire potatoes in wild garlic but this fish is so versatile it can pair with almost anything.
Enjoy!
