Herb Trout

First, rinse the fish inside and out with cold water. Pat dry with a kitchen towel. Grate some lemon peel, squeeze the lemon. Acidify the trout inside and out with the lemon juice.

For the filling, remove the crusts from the toast slices and crumble or cut them with your hands. Place in a bowl and mix with the cream, egg, finely grated lemon zest and finely chopped herbs. Season with salt and pepper.

Fill the belly cavities of the trout with the mixture. Salt the outside of the fish and place them in fish tongs (this helps the stuffing stay in the belly cavity) and brush with olive oil.

Grill the herbed trout on the hot grill for 10-15 minutes, depending on the size, until crispy, turning a few times in the meantime.

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