Rainbow Trout With Grilled Fennel And Preserved Lemon

• 2 (1 lb) whole rainbow trout, scaled and gutted
• 1 None shallot, sliced
• 1/2 bunch fresh chervil, plus extra to serve
• 2 tbsp butter, cubed
• 2 tbsp olive oil
• 2 baby bulbs fennel, trimmed, quartered, fronds reserved
• 1 tbsp preserved lemon rind, finely chopped
• 1 tbsp extra-virgin olive oil

1. Preheat grill.
2. Season each fish cavity and fill with shallot, chervil and butter. Rub the outside with 1/2 the olive oil. Season and secure to close. Grill for 6-7 mins per side.
3. Meanwhile, drizzle fennel with remaining olive oil. Season. Grill for 8-10 mins, until just tender, turning occasionally. Transfer to a serving platter and sprinkle with preserved lemon and reserved fennel fronds. Drizzle with extra-virgin olive oil.
4. Sprinkle chervil over fish. Serve with fennel.

trout, shallot, fresh chervil, butter, olive oil, baby bulbs fennel, lemon rind, extravirgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/32089 (may not work)