Clean and peel the trout. Then place the fish on a cloth.
Peel the carrots and cut them into thin slices. Wash the asparagus and remove the underside of each stalk.
Stuff the trout with the slices of carrot, asparagus, lemon and butter. Wash the dill and add it to the vegetables inside the trout.
Tie the fish with string and grease one side with a little oil. Season this side with salt and pepper.
ON THE BARBECUE:
Prepare the barbecue for direct heating, approximately 220°C. If using a charcoal, you will need to fill the chimney starter halfway.
Place the trout on the grill, oiled side down. Coat the other side with oil and season with salt and pepper. Then put the grill lid on and cook the trout on both sides until you show the grill marks.
Switch to indirect heating mode and place the trout in the center of the grill. Finish cooking with the lid on the grill – it will be ready when the internal temperature reaches 65°C. Use the Weber Connect Smart Grilling Hub to tell you when your fish is cooked to perfection.
If desired, also grill some vegetables to accompany and serve with boiled potatoes with butter and chives.
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