Herb-Stuffed Brook Trout

My favorite of all seafood dishes is herb-filled brook trout. Its delicate pink flesh has a
flavor like no other. I’m very fortunate to have relatives whose fishing rights in the
northern mountain rivers of the Swedish province of Jämtland allow me a muchappreciated
top up from time to time. Here, I’ve brushed a large brook trout with melted butter and stuffed it with herbs, salt, and pepper. That’s all you need to put a real gourmet dinner on the table.

Although I wouldn’t turn down a generous side portion of chanterelle mushrooms,
quickly fried in butter, and along with some fresh cheese spread!

Whole Grilled Herb-Stuffed Brook Trout
• 1 large brook trout, weighing about 2 lbs. 10 oz. (1200 g)
• 3½ tablespoons (50 g) melted butter
• 1 bunch lemon balm
• 1 bunch thyme
• 2 teaspoons salt
• ½ teaspoons ground white pepper

Rinse the fish thoroughly inside and out, and dry with paper towels. Brush the whole fish
cavity generously with melted butter; season well with salt and some pepper. Stuff the fish
with as many herbs as you can fit into its cavity.

Brush both sides of the fish with butter, and season with salt and pepper. Place the fish in a
fish basket or holder that has first been greased with butter.

Grill the fish for one minute on each side, near the embers. Then lift the grid a little higher,and grill the fish about 10 minutes more. Turn the basket or holder several times and brush the fish with more butter at each turn. Cover the fish with aluminum foil, and place it beside the embers to let it cook on indirect heat for 5 minutes.

A meat thermometer should read 118.4ºF (48ºC) when the fish is ready. If you’re not using
a thermometer, lightly tug the dorsal fin: if it loosens easily, the fish is ready to eat.

Plate the cooked brook trout with fresh herbs and lemon wedges. Serve with chanterelles
sautéed in butter, and fresh cheese with dill and capers.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund