River Cottage'S Grilled Trout With Fennel
- A bundle of overgrown fennel sticks, flower heads and all
- 4 trout or red mullet, gutted
- 4 garlic cloves, lightly crushed
- 4 bay leaves
- Olive oil
- Salt and freshly ground black pepper
- Take four 4-inch (10cm) lengths of the freshest fennel sticks and bash them with a rolling pin to release their flavor. Put a piece inside each fish, along with a crushed garlic clove, a bay leaf, and some seasoning. Lightly brush the fish with oil and season the skin-do this generously, as the cooking will burn off a lot of the seasoning.
- Spread the rest of the fennel sticks on the grate over a hot, ready-for-cooking fire. Lay the fish over the steaming fennel stems. As the fish cook, the fennel will first steam and then burn, infusing the fish with its flavor. Cook for 6 to 7 minutes on each side, until the skin is crisp and the flesh opaque.
- Serve steaming hot, with minted new potatoes and a salad-a dish of paper thin slices of fennel bulb, dressed with orange juice and olive oil, will echo and enhance the fennel notes in the fish.
overgrown fennel, trout, garlic, bay leaves, olive oil, salt
Taken from www.seriouseats.com/recipes/2012/09/river-cottages-grilled-trout-with-fennel-recipe.html (may not work)