Turkish cuisine · Fish & Seafood

Grilled Butterflied Trout

Butterflied trout from the grill with butter, thyme and lemon – highland cuisine from the Black Sea coast.

Ingredients · for 4 servings

• 4 trout (approx. 300 g each, cleaned)
• 60 g butter
• 3 tbsp olive oil
• 1 tbsp thyme
• 2 lemons
• 1 tsp coarse sea salt
• 1/2 tsp pepper
• 1/2 bunch parsley

Instructions

1. Rinse the trout under cold water, pat very dry and butterfly along the back so each fish lies flat like an open book.
2. Melt the butter, mix with olive oil, thyme, pepper and the juice of half a lemon and brush the fish with it inside and out.
3. Season with the coarse sea salt and let sit for 10 min. at room temperature – this lets the salt penetrate and keeps the skin intact on the grill.
4. Preheat the grill or a grill pan well and oil the grates; place the trout skin-side down and grill for 5–6 min. until the skin is crisp and releases on its own.
5. Carefully flip, drizzle with the remaining butter-thyme mixture and grill for another 3–4 min. until the flesh at the spine is milky white and no longer translucent.
6. Sprinkle with chopped parsley, place the remaining lemon in wedges alongside and serve immediately while the skin is still crisp.