Grilled steamed trout parcels

Ingredients for 5 servings:

• 2 ½ trout fillets with skin, 250 g each
• 20 stalk(s) asparagus, green
• 1 ½ onions, red
• 20 cherry tomatoes
• 1 pepper, red
• 4 rosemary sprigs
• 6 tbsp soy sauce
• 6 tbsp butter
• 3 tsp sugar
• Salt and pepper, black from the mill
• Sea salt, coarse
• Bread(s) of your choice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

from the show “The Perfect Dinner” on VOX from 12.01.2021

Halve the trout fillets crosswise and season with salt and pepper. Snap off the woody ends of the asparagus and cut each stalk diagonally into three pieces. Peel the onions and cut into coarse wedges. Halve the cherry tomatoes, slice the peppers into thin rings, and pluck the rosemary needles from the sprigs. Mix all ingredients in a bowl and season with salt, sugar, soy sauce, and pepper. Fold five rectangular sheets of aluminum foil into five pockets and fill them with the vegetables. Add the resulting stock and 1 tablespoon of butter to each. Place the trout fillets on top of the vegetables and seal the pockets. Preheat the grill to approximately 230°C (450°F) and grill with the lid closed for 8 minutes, until the pockets puff up considerably. Cut crosswise into them with scissors and open. Peel the skin off the trout and season the fish fillets with coarse sea salt. Timo prepared this recipe as a starter in the show “The Perfect Dinner” – Day 2 from Hamburg – on Tuesday, January 12, 2021.