Grilled trout à la Didi

Ingredients for 1 servings:

• 1 trout(s)
• ½ lemon(s)
• 1 tsp garlic salt
• 1 tsp smoked salt, hickory
• 1 tsp oregano
• 1 tsp white pepper
• 2 tbsp olive oil
• 6 sprigs of thyme
• 1 m.-large shallot(s)
• 6 green olives stuffed with peppers
• ½ lemon(s), juice
• 1 tbsp parsley, freeze-dried
• 1 tsp smoked salt, hickory
• ½ tsp white pepper
• ½ tsp oregano
• 4 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Gut the trout, remove scales, wash, and pat dry. Wash the lemon, halve it, slice it, and then halve the slices. Make three cuts in the trout on both sides. Salt the trout inside and out with garlic salt and hickory smoked salt. Then rub it with oregano and pepper. Make sure the ingredients get into the cuts. Place the lemon slices and thyme in the belly of the trout. Tie the fish with kitchen string to prevent the stuffing from falling out. Let it sit for 30 minutes. Meanwhile, for the dip, peel the shallot, finely dice it, and place it in a bowl. Finely chop the olives and add them. Add the lemon juice, salt, pepper, oregano, parsley, and olive oil. Mix everything together. Heat a grill pan and rub it with olive oil and hickory smoked salt. Cook the fish on both sides until the dorsal fin can be easily pulled out. Remove the kitchen string, skin, and bones. Arrange the trout with the dip and serve.