Barbecued stuffed trout wrapped in maize leaves recipe
I rustled this one up while camping in the redwoods in California. I was planning on proposing to my then girlfriend when we got to the coast. I was pulling out all the stops in trying to impress, hoping for an affirmative answer! I cooked it on the grill over the open fire that every American campsite seems to have. It works well on a barbeque.
Ingredients
- 2 fresh cobs of corn with leaves still on
- 2 trout (cleaned and gutted)
- 1 pinch sea salt and black pepper
- 2 bay leaves
- 2 large knobs of butter
- 1 large bunch of fresh thyme
- 1 half a lemon
- 2 cloves of garlic, peeled and sliced
- 2 small wooden toothpicks
- 2 fresh cobs of corn with leaves still on
- 2 trout (cleaned and gutted)
- 1 pinch sea salt and black pepper
- 2 bay leaves
- 2 large knobs of butter
- 1 large bunch of fresh thyme
- 1 half a lemon
- 2 cloves of garlic, peeled and sliced
- 2 small wooden toothpicks
- 2 fresh cobs of corn with leaves still on
- 2 trout (cleaned and gutted)
- 1 pinch sea salt and black pepper
- 2 bay leaves
- 2 large knobs of butter
- 1 large bunch of fresh thyme
- 1 half a lemon
- 2 cloves of garlic, peeled and sliced
- 2 small wooden toothpicks
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Fire up the barbie! Carefully peel off a couple of leaves from each of the corn cobs, making sure that there is still enough leaf left to cover the yellow kernels. Put the corn on the Barbie to cook, turning as necessary.
- Take a bay leaf, half the sliced garlic, a knob of butter, half the thyme and a good wedge of lemon and stuff into the trout. Apply a good sprinkle of sea salt and a generous grind of black pepper to the outside of the fish.
- Wrap the trout in the two leaves from the corn and pin closed using the wooden tooth picks as mini tent pegs! Place on the BBQ and cook for about ten minutes on each side.
Read Josh's guide to cooking outdoors
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