Plank-smoked trout with roast potatoes and creamy saffron sauce

  • People

    Serves : 2

  • Prep Time

    40 min.

  • Cooking Time

    40 min. - 1:40 h

  • BBQ Temperature

    220° C

  • Method



the Ingredients

Anniversary Grilled Fish On Plank Web
  • 300g trout
  • Salt
  • Fresh dill

Roast potatoes

  • 10 potatoes
  • 25ml oil
  • Salt & pepper
  • 1 small handful of fresh flat-leaf parsley

Creamy saffron sauce

  • Half an onion
  • A pinch of saffron
  • 20g butter
  • 150ml white wine
  • 200ml water
  • 200ml heavy cream
  • Salt & pepper

Special Equipment

  • Cedar plank, soaked in water for at least 30 minutes
  • Instant Read Thermometer


  • Prepare the barbecue for indirect heat, approx. 220° C.
  • Rinse the trout under cold water. Lay it on a dry cloth. Season well with salt inside and out. Rinse the dill then pinch off the leaves and stuff into the fish’s belly.
  • Rinse the potatoes well and cut into halves. Coat them with oil and season with salt and pepper. Rinse and finely chop the parsley.
  • Place the potatoes in the centre of the cooking grate and cook over indirect heat for approx. 35 minutes before removing.
  • Place the trout on top of the cedar plank then onto the cooking grate and cook for about 18 minutes – or until the core temperature reaches 63°C.
  • While the fish is cooking, make the sauce. Peel and finely chop the onion. Sauté in butter and saffron until the onion glistens. Add the white wine and let it reduce by half. Add the water and cream to the pan. Reduce the sauce until creamy. Season to taste with salt and pepper.
  • Remove the fish from the barbecue. Return the potatoes to the cooking grate and grill over direct heat for 3 minutes on each side. Remove and mix them with the chopped parsley and serve with the fish.
  • Important:
    Watch the barbecue when you cook the fish. The cedar plank must not ignite, so the grill should not be left unattended while cooking.

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