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Grilled trout, a popular dish from Montenegro's rivers and lakes, served with Swiss chard and potatoes, showcasing fresh, simple flavors.
🧂 Ainekset
- 2 medium Whole trout(cleaned, about 250-300g each)
- 500 g Swiss chard (blitva)(cleaned and roughly chopped)
- 300 g Potatoes(peeled and boiled until tender)
- 3 cloves Garlic cloves(minced)
- 4 tbsp Olive oil
- 1/2 Lemon(for juice)
- 2 tbsp Fresh parsley(chopped)
- to taste Salt
- to taste Black pepper
👨🍳 Ohjeet
- 1
Preheat your grill or grill pan to medium-high heat.
💡 Ammattilaisvinkit: Ensure the grill is clean to prevent sticking. - 2
Score the trout on both sides with a few shallow cuts. Season the cavity and the outside of the fish with salt and pepper.
💡 Ammattilaisvinkit: Scoring helps the fish cook evenly and absorb flavors. - 3
Stuff the cavity of each trout with half of the minced garlic and a few sprigs of parsley.
- 4
Brush the trout lightly with olive oil.
💡 Ammattilaisvinkit: Olive oil helps prevent sticking and promotes even browning. - 5
Grill the trout for about 8-10 minutes per side, or until the flesh is opaque and flakes easily with a fork.
💡 Ammattilaisvinkit: Cooking time will vary based on the size of the fish and grill temperature. - 6
While the fish is grilling, prepare the Swiss chard. In a separate pan, heat 2 tbsp of olive oil over medium heat. Add the remaining minced garlic and sauté for about 30 seconds until fragrant.
- 7
Add the chopped Swiss chard to the pan. Cook, stirring occasionally, until wilted and tender, about 5-7 minutes. Season with salt and pepper.
- 8
Once the chard is cooked, toss it with the boiled potatoes, remaining 2 tbsp of olive oil, lemon juice, and chopped parsley. Season to taste.
💡 Ammattilaisvinkit: The lemon juice brightens the flavors of the greens and potatoes. - 9
Serve the grilled trout immediately with the Swiss chard and potato mixture on the side.
💡 Ammattilaisvinkit: Serve hot for the best flavor and texture.
💡 Ammattilaisvinkit
- ✓If you don't have a grill, you can bake the trout in a preheated oven at 200°C (400°F) for about 15-20 minutes.
- ✓Experiment with other herbs like dill or thyme for the fish cavity.
- ✓A drizzle of good quality olive oil over the finished dish enhances the flavor.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of red pepper flakes to the Swiss chard for a little heat.
- Serve with a side of grilled lemon wedges.
- If Swiss chard is unavailable, spinach can be used as a substitute.