John Myers
Trout Parcels Steamed on Grill with Beer Bread
The perfect trout parcels steamed on grill with beer bread recipe with a picture and simple step-by-step instructions.
Also:
- 20 Rods Asparagus green
- 1,5 Pc. Red onions
- 20 Pc. Cherry tomatoes
- 1 Pc. Red peppers
- 4 Branches Rosemary
- 6 tbsp Soy sauce
- 6 tbsp Butter
- 3 tsp Sugar
- Salt
- Black pepper from the mill
- Coarse sea salt
- Bread of your choice
- 5 Pc. Rectangular arches made of aluminum foil
- Cut the trout fillets in half crosswise and season with salt and pepper. Break off the woody ends of the asparagus and cut the stalks diagonally into three pieces. Peel the onions and cut into large wedges. Halve the cherry tomatoes, cut the peppers into thin rings and pluck the rosemary needles from the branch. Mix all ingredients in a bowl and season with salt, sugar, soy sauce and pepper.
- Fold 5 pockets out of the aluminum foil and fill them with the vegetables. Add the resulting stock and a tablespoon of butter each. Place the trout fillets on the vegetables and seal the pockets. Preheat the grill to approx. 230 degrees and grill the bags with the lid closed for 8 minutes until the bags inflate a lot. Cut crosswise with scissors and open. Peel the skin off the trout and season the fish fillet with coarse sea salt.
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