Grilled trout with Chimichurri sauce

06/02/2020

Ingredients:

3 pieces of fresh Balkan trout

4 lemons

5 tbsp olive oil

pink peppercorns

1 coffee spoon black pepper

1 tsp tarragon (dry herb)

8 fresh thyme sprigs

salt

black pepper to taste

For the Chimichurri sauce:

1 tbsp chilli pepper flakes

3 tbsp olive oil

1 tbsp white balsamic vinegar

1 garlic clove

3 tbsp capers

1 tsp tarragon (dry herb)

1/2 bunch fresh dill

the peel of 1/2 lime

salt to taste

For the potato salad:

500 g potatoes

8 olives

1 red onion

4 tbsp olive oil

lemon juice

salt to taste

Cooking method:

After cleaning and washing the fish add salt and pepper to it.

Squeeze the 3 lemons and mix their juice with the olive oil and tarragon.

Pour the lemon dressing over the fish and cover the container it is in with foil. Leave to chill for an hour.

For best taste, leave in the fridge for 24 hours.

On the following day, place 3-4 lemon slices and 2 tarragon sprigs in the hollow.

Grill the trout.

Mix all the ingredients for the Chimichurri sauce and serve. It can be prepared on the previous evening. Thus, there will be time for the ingredients to mix well and to release their aromas in the sauce.

Serve the grilled trout hot with the potato salad on the side.