Robert's grilled sea trout paired with two kinds of asparagus

Ingredients for 4 servings:

• 8 m.-sized potatoes, washed and halved
• 3 tbsp olive oil, best quality
• 1 tsp paprika powder, smoked, hot
• 1 tsp paprika powder, smoked, mild
• 1 tsp, heaped herbal salt
• 4 rosemary sprigs
• 800 g sea trout, preferably the middle part to have a relatively even thickness
• rosemary sprig(s)
• thyme sprig(s)
• Parsley
• 2 tsp herbal salt
• 1.6 kg asparagus, white, peeled, if it is thick, peel well!, the ends cut off 1 cm
• 4 tbsp olive oil, best quality
• 50 g butter
• 1 organic lemon(s), washed with hot water, sliced, cores removed
• 1 tsp sugar
• 1 tsp salt
• 3 handfuls of sea asparagus, also called samphire
• 1 tbsp butter
• Hollandaise sauce

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

everything on the grill

Sea trout is available in quite large sizes, but you’ll have to pre-order it from your local fishmonger. This one looks like a monster salmon trout. It’s also perfect for larger groups, as you can prepare a whole sea trout! The entire dish can be prepared on the grill. I’m a fan of gas grills because I can easily and quickly adjust the temperatures and zones, including the zizzle zone. Preheat the grill. For the potatoes: In a bowl, mix the olive oil with the two types of smoked paprika and herb salt, and toss the halved potatoes in it. Fry the potato halves on a covered grill mat over direct heat. When they start to brown, turn them over and repeat the process after 10 minutes. Stick rosemary pieces into the skin. Juggle the heat so the potatoes don’t turn black. They’ll be cooked through in about 45 minutes. If desired, you can drizzle the rest of the marinade over the potatoes halfway through. Prepare the white asparagus: Prepare 4 pieces of tear-resistant aluminum foil. Arrange the asparagus on top, drizzle with olive oil, add the butter in pieces, scatter over the lemon juice, and then add the sugar and salt. Pack the asparagus airtight. Use 4 packages so that you can place the asparagus in the packages directly onto the plate when serving, if desired. Place on the grill over direct medium heat. Turn the packages over once, as the asparagus will brown slightly. The time depends on the thickness of the asparagus spears. It should usually be done after about 20 minutes. Make several diagonal cuts on both sides of the thick part of the fish, about 1 cm deep, and place the herbs inside. Rub the fish thoroughly with herb salt, inside and out. Place the remaining herbs inside. Place the fish on the grill over direct high heat. Once the skin is well browned, turn and repeat. Change the heat to indirect. If desired, the fish can also be placed on the grill mat. The fish is done when the egg white begins to ooze. Depending on the thickness of the trout, it will be ready in about 15-20 minutes. It should stay nice and juicy. Prepare the hollandaise sauce. There are countless recipes for this on CK. Now add the second asparagus, which many people may find unusual: sea asparagus, also known as samphire. It tastes exceptionally good and is very rich in vitamins. Because it grows in the sea, it doesn’t need salt. Simply heat it briefly in a pan with a knob of butter, stirring constantly. It will be ready in 1-2 minutes. To serve: You can easily preheat the plates on the lid of the gas grill. Either place the asparagus parcels on the plate, or remove one or two spears and place them in the center of the plate. Next to it, place the sea asparagus and two potato halves. On the opposite side, a piece of fish. Drizzle some hollandaise sauce over the asparagus. Serve immediately. If you have a whole sea trout, serve it whole and then cut it up at the table.