Barbecued trout with grapes
Rainbow trout, raw
4 fillet(s), medium
1 medium, sliced
Grapes, Black or White
70 g, red
1 portion(s), medium, finely sliced
1 medium, shredded
Cyder Vinegar with Raspberry
Wholemeal bread, sliced
4 slice(s), medium
- Heat a barbecue to a high heat, or a large nonstick griddle pan over a medium heat. Cut 4 x 30cm squares of kitchen foil and put a trout fillet in the centre of each. Add the thyme and lemon, then fold up the sides of the foil. Divide the grapes between the parcels and wrap to enclose.
- Transfer the parcels to the hot barbecue or griddle pan and cook for 8-10 minutes or until the fish is opaque. Unwrap and let cool slightly.
- Combine the kale (or spinach, if using) with the radicchio, fennel and carrot in a large bowl. Mix together the vinegar and oil, season to taste then drizzle over the salad and toss to coat.
- Use a fork to flake the trout fillets into large chunks. Divide the salad between shallow bowls, top with the flaked trout and garnish with the dill. Serve the salad with a slice of bread.