Whole fire roast trout, dill butter
1 lemon, quartered long ways
2 green chilli, split lengthways, seeds left in
10g dill, chopped
2 cloves of garlic, chopped
2 teaspoons pink peppercorns
2 whole Trout 500-600g (locally sourced if possible) gutted and cleaned
2tbsp good quality olive oil
generous pinch lemon and thyme Dorset sea salt and pepper
1. Put 50g butter on the bottom of a heavy based pan, place both fish on top followed by the rest of the butter
2. Dress the fish with the chillies, dill, garlic, peppercorns, salt and pepper
3. Set up fire/barbecue for a medium high direct heat, place the pan on your cooking grate and add a lid to your pan.
4. Cook for 6-7 minutes, carefully turn with a spatula. The skin of fish may peel back or tear which is fine. Cook for further 6 mins with pan lid down or until cooked through.
5.Take off the heat and allow the fish to rest for 5 mins with the lid down. Season with salt and pepper and a drizzle of oil and lemon.
Garden cook items pictured for this recipe