Grilled trout

Ingredients

• 500 g Trout
• 2 pcs Lemon
• 1 tsp Extra virgin olive oil
• 1 pcs Red onion
• 1 clove Garlic
• 1 tsp Ginger root
• 1 tbsp Fresh coriander, chopped
• 1 tbsp Fresh parsley leaves, chopped
• 1/2 tsp Coriander seeds, ground
• 1/2 tsp Sweet red paprika powder
• 1 pinch Chili pepper flakes
• 1/2 tsp Fresh ground salt

Method

1. Squeeze the juice from one lemon and soak the saffron in the lemon juice for 5 minutes.
2. Coarsely chop the cleaned garlic and half a head of cleaned onion, then blend in a food processor with the coriander leaves, parsley, spices and saffron lemon juice. Blend to a paste with the olive oil added a little at a time and season with salt.
3. Wash the remaining lemon in boiling water and slice thinly.
4. Rinse the trout in cold water, pat dry with kitchen paper towels, score each side at an angle of about 3 cm and brush inside and out with the spice paste.
5. Then place on a tray, cover and leave to rest in the fridge for a short time (the longer the better).
6. Clean the remaining half a head of onion and slice thickly.
7. Tear pieces of aluminium foil large enough to wrap the trout.
8. Place lemon rings in the abdomen of the fish when removed from the fridge and in the cuts on one side. Spread the onion and the remaining lemon over the pieces of foil, place the fish on it and wrap carefully.
9. Heat the grill and grill the foil packets over a medium heat for 10-15 minutes.
10. Finally, carefully cut the packets and serve the trout on a plate.