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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Elias Cairo's Grilled Trout W/Lemon & Fennel Fronds
 Categories: Five, Citrus, Herbs
      Yield: 6 Servings
 
      2    Lemons; sliced across in
           - 1/4" rounds
    1/2 c  Coarse chopped fennel
           - fronds
      2 tb Extra-virgin olive oil; more
           - for grilling
           Salt
      4    (1 lb ea) whole trout;
           - gutted, cleaned

MMMMM-------------------------EQUIPMENT------------------------------
           8" Wooden Skewers
           Small bowl
           Baking Sheet
           Grill or Grill Pan
           Metal Spatula
           Cutting Board
           Mortar & Pestle
 
  Soak four 8" wooden skewers in water for at least 20 minutes.
  
  Meanwhile, in a small bowl, add the lemon slices, fennel
  fronds, 2 tablespoons of the oil, and a generous pinch
  of salt; toss well.
  
  Set the trout on a baking sheet with the cut (belly)
  sides facing you. Season the inside and outside of each
  fish lightly all over with salt, rubbing gently to
  adhere. Fill each cavity with some of the lemon and
  fennel mixture, distributing it evenly. Weave a skewer
  through both sides of the skin at one end of the
  opening, then the other, to keep the mixture tucked
  inside.
  
  Prepare a grill or grill pan to high heat. (If using
  coals, spread them evenly beneath the grate, then let
  the grate heat for 5 minutes.) Brush the grate or grill
  pan and the outside of each fish lightly with olive oil,
  then place the trout on the grill with the open sides
  facing you. (You should hear a nice sizzle when the
  first fish hits the grill. If you don’t, remove the fish
  and let the grate heat a little longer.) Cook until the
  skin is crispy on one side and the fish easily releases
  from the grill, 5-7 minutes. Using a metal spatula,
  carefully turn the fish and repeat on the remaining
  side. Test for doneness by pressing your thumb between
  the bone and meat on the back of the trout: If the meat
  appears flaky and separates from the bones easily,
  remove from the grill.
  
  Transfer the fish to a cutting board and carefully
  remove the skewers. Scoop out the lemon and fennel, and
  pound it briefly with a mortar and pestle. Fillet the
  trout, if desired. Spoon the lemon mixture over the
  fish, and serve.
  
  Yield: serves 4-8
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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