| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Can’t, Stand, The, Heat | 1 | servings | ||
INGREDIENTS
| One medium fresh trout | ||
| 1 | Fennel bulb; sliced | |
| 1 | Lime; thinly sliced | |
| Celeriac; peeled and sliced | ||
| Parsnips; peeled | ||
| Olive oil |
INSTRUCTIONS
Clean and gut the fish. Stuff with the fennel and lime slices and brush with olive oil on both sides. Cook on a hot grill or barbecue for about 15 minutes or until the skin turns crisp. Cut the parsnips into quarters lengthways, and brush these and the celeriac with olive oil. Grill alongside the trout. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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