Barbecued wild Lough Neagh brown trout with cucumber and fennel relish

Serves:: 4

This trout is a very special thing and I would safely say as close a flavour as your going to get from wild salmon which sadly is a no no these days. Cucumber and fennel are a perfect marriage to a great fish like this and you can make the relish well in advance to let the flavours develop so all you have to do is Barbeque the fish. I’d strongly recommend using a barbecue fish basket which allows the fish to be turned easily without it sticking to the bars.

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Ingredients

4 Lough Neagh trout
2tbs vegetable or corn oil
Sea salt and freshly ground black pepper

For the relish

1/4 of a cucumber cut into 1/2 cm slices lengthways around the seeds (discard the seeds)
2 medium shallots, peeled, halved and finely chopped
2tbs chopped fennel or dill fronds
1 tbs cider vinegar
3tbs extra virgin olive or rapeseed oil
Sea salt and freshly ground black pepper

Method

Pre heat your barbecue

Meanwhile mix all of the ingredients together for the relish and season to taste.

Season and lightly oil the trout and place them in a Barbeque basket.

Cook for2-4 minutes on each sides until just cooked

Transfer to serving plates and spoon the relish around.

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Wild trout fillets next to the whole fish

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Mark Hix

Mitch is a huge fan of Mark’s, calling him one of the best fish chefs in the world. The two have been friends for years, and Mark has been cooking with fish from our Online Seafood Market since the day we opened. You can experience it for yourself at his fantastic chef’s table events at his beautiful home in Lyme Regis.

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