John Myers
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Stuffed Trout from Grill with Endive Salad
The perfect stuffed trout from grill with endive salad recipe with a picture and simple step-by-step instructions.
Trout and stuffing:
- 2 Trout approx. 300 g each
- 1 size Potato approx. 60 g
- 40 ml Vegetable broth
- 30 g Cream of horseradish
- 2 tbsp Lemon juice
- Pepper salt
Salad:
- 150 g Endive salad – weight after cleaning
- 1 small Onion
- 60 g Bacon cubes
- 3 tbsp Oil
- 50 ml Vegetable broth
- 2 tbsp Light balsamic vinegar
- Salt, pepper, a pinch of sugar
Trout and stuffing:
- Wash and dry trout that have already been gutted and cut open the opening with a very pointed, sharp knife up to the tail. Then unfold as best you can and – starting on one side – go with the knife very close under the bones and cut along them piece by piece up to the middle. When the bones have been severed on both sides, cut the thick central strand at the head and tail with scissors and from then on loosen it completely. (Head and tail should stay on). Then pull out the remaining fine bones with pliers. Rinse the prepared trout a little more, dry it and keep it ready.
- Peel and roughly grate the potato. Bring the vegetable broth (I used self-made, dried and already somewhat seasoned) to the boil and briefly cook the grated potatoes in it. Grating gives off a lot of starch, the mass thickens and takes on a slightly mushy consistency. Don’t forget to stir, likes to start quickly. When the mixture has thickened, remove it from the heat and let it cool down a little. Then stir in the creamed horseradish and, if necessary, season a little with pepper, salt and sugar.
- Unfold the trout, drizzle with the lemon juice, add a little pepper and salt and put the filling in the middle. Fold the trout together and tie it with a thread (like a roll roast). Cooking time on the grill on both sides approx. 7 minutes. As a test: If the dorsal fin can be easily pulled out, then the fish is done.
Salad:
- Cut the white strand out of the leaves. Don’t cut the rest too small. After cleaning, the weight of the salad (calculated for 2 people) should be 150 g. Peel the onion, cut very finely. Also dice the bacon. Lightly fry the bacon and onion in 1 tbsp oil, then place in a small container with the frying fat and mix with the rest of the oil, stock, vinegar, salt, pepper and sugar to a marinade, season to your own taste – if necessary. Just before consumption, pour over the salad and marinate with it.
- It goes well with a baguette and a delicious Riesling …………….
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