| 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.
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Converted by MM_Buster v2.0l.
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