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Recipe : Chloé Ostiguy

Ingredients

• 1 Whole large ferme piscicole des Bobines

• 3 shallots

• 1 half a bunch of lovage, or your favorite herb

• 1 large handful of fennel tops

• 2 garlic cloves

• 1 teaspoon peppery green alder (dune pepper)

• 1⁄2 teaspoon sea salt

• 1 tablespoon fir powder

• 125 ml (1⁄2 cup) white currants

• 60 ml (1⁄4 cup) sunflower oil

• 60 ml (1⁄4 cup) white wine

Preparation

Preheat BBQ to high heat. Make sure the grill is properly oiled. *

Heat up the sunflower oil in a small pan.

Finely chop the shallots and add in the pan.

Brown the shallots and deglaze with white wine.

Add the herbs, fennel tops, salt, pepper, garlic and fir powder.

Insert half the stuffing in the trout, and baste it with sunflower oil.

Place the trout on the grill. Reduce the heat to medium-low. Grill 9 to 10 minutes on each side, until the flesh separates easily from the bone.

Remove the meat and serve with the rest of the stuffing. Garnish with a few currants.

*Notice: You can also use a well-oiled fish grill to facilitate the manipulation on the BBQ.