Whole grilled sea trout with crushed new potatoes, sampfire and aioli

# 383

It’s very rare to find sea trout or wild salmon at a fishmonger,. If you do, it’ll be so expensive you’ll have to take out a second mortgage on you house, to afford it. Therefore the best way to obtain such a delicacy, is to go fishing. It’s also much more fun.

Should you be lucky enough to catch one. Invite some friends, light the barbecue and stuff the fish full of fresh herbs and some lemon slices. You will end up with one of the best meals you’ve ever tasted. Guaranteed!
When i cook fish like sea trout i tend to cook it “medium rare”. That only works if the fish is super fresh, but is in my mind the way to cook a fish like sea trout. Cooked on the outside and slightly raw in the middle. That is of course a matter of preference and you can cook it so it’s cooked through, but you’re running the risk of the fish being a little dry.

Here i’m serving the sea trout with crushed new potatoes, samfire and aioli, a summer classic!

The aioli

First you need to make the aioli. Cut the garlic in half and remove the green sprout, if there is one. Crush the garlic with a god pinch of salt in a pestle an mortar. Ad the egg yolks and the dijon and mix well. Ad the oil very slowly, while you stir. Almost drop by drop at the start, till the oil and yolks have emulsified. Once you have added the all the oil, add the juice of half a lemon and season with salt and pepper. Have a taste, and check if you need more seasoning or lemon juice.

2 egg yolks

2 garlic cloves

1/2 tsp dijon

100 ml good olive oil

200 ml sunflower oil

juice of 1/2-1 lemon

salt and pepper

The fish

Scrape the potatoes and cook the for 8-10 min in salted water with a couple of cloves of garlic and a sprig og mint.

Clean the sampfire and blanch the for 2 min in salted water. refresh in ice cold water.

Crush the potatoes and sampfire with a fork, ad good glug of olive oil and season with salt and pepper.

Season the cavity of the fish with salt and pepper and stuff the fish with dill, parsley and lemon slices. Rub the fish with olive oil and season on the outside. Place the fish on a medium hot grill.

When the eyes of the fish go opaque, about 10-12 minutes, for a fish this size. Flip the fish over very carefully, and continue cooking for another 10 minutes.

Lay the fish on a serving platter or a chopping board and remove the skin.
Serve the fish with the potatoes, sampfire and a good spoon full of aioli.

1 whole sea trout, weighing 3.5-4 kg

a bunch of dill

a few sprigs of flatleaf parsley

1 lemon, cut into 1 cm slices

1 kg new potatoes

300g sampfire

olive oil

salt and peper

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