portions 4
Ingredients Amount
- Salmon trout fillets 4
- Cherry tomatoes 250g
- Button mushrooms 250g
- Olive oil 50g
- Fish spice
- Vegetable spice
- Olive oil
Prepartion
Rinse the salmon trout fillets under cold water and dab-dry with kitchen paper. Check that all fish bones have been removed and season with fish spices. Wash the tomatoes and place in the half-moon (perforated tray). Place mushrooms in a dish, add 50 g oil and mix. Let the oil soak in and add the mushrooms to the tomatoes in the half-moon.
Cooking
Place the half-moon in the preheated barbecue and cook the vegetables at 200 °C. After 5 minutes, place the trout fillets on the grid and continue grilling at 200 °C for 3–5 minutes. Season the vegetables with vegetable spices and serve with the fish fillets.
Indirect Heat
