Herb Trout

For herb trout, buy the fresh trout already gutted. Then carefully rinse the trout inside and out under running water and dry before preparing. Defrost frozen trout. Mix the salt and pepper with the juice of one lemon and rub the trout thoroughly.

Rinse the dill, let it drain and chop it into small pieces and knead it together with the butter. Divide the butter into four parts and place a piece of dill butter inside each trout. Brush the outside of the trout with the oil and grill over not too hot embers on a charcoal grill or over medium heat in an electric grill for a total of about 10-12 minutes (depending on size). Turn a few times during this process.

Rinse and dry the tomatoes and cut in half. Heat the tomatoes next to the trout in the broiler, turning a couple of times with the broiler tongs to the other side. Remove the skin from the onion and dice it. Arrange the grilled herb trout with the grilled tomato halves and sprinkle with the onion cubes.

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