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.

 

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

 

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 then transfer to serving plates and spoon the relish around.