the Ingredients
Trout:
Special Equipment
Instructions
Gently smoked Seabass seasoned with chili and fennel seed, finished with a fresh Italian herb salsa verde. Clean, aromatic flavours with balanced heat and acidity.
- Pat trout dry with paper towel.
- Lightly crush fennel seeds.
- Rub trout with olive oil, salt, pepper, chili, and fennel seed.
- Finely chop parsley, egg and capers for salsa verde.
- Mix salsa Verde with oil lemon juice and salt and set aside.
- Rest trout 10 minutes at room temperature.
- Preheat electric grill for smoking.
- Preheat Weber Lumin Electric Grill to 180 °C (smoke setting).
- Add wood chips to smoker tray and replace the lid.
- Place trout skin-side down on top of the tray.
- Close lid and smoke gently.
- Cook 15–20 minutes, depending on thickness.
- Avoid flipping during cooking.
- Remove when just opaque and flaky.
IN THE KITCHEN:
AT THE GRILL / BARBECUE:
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