Grilled Trout with Beurre Blanc
by Robert Booz
- 4 trout, whole and gutted, head removed if you prefer
- Fresh herbs such as thyme, sage, rosemary, fennel, mint or the like, tied in a bunch
- 1 cup butter, melted
- Salt and pepper
- BEURRE BLANC
- 1 shallot, minced
- 1 cup dry vermouth
- 2 tablespoons butter
- 1 heaping teaspoon minced herbs, such as parsley, chervil or chives
Dry the fish well and season inside with salt and pepper. Using the herb bundle, brush the fish liberally with the melted butter and place over a relatively high heat fire on a pre-oiled, extremely clean grate. Continue brushing the fish with the butter as it cooks on each side for 5-8 minutes, or until the flesh flakes. If you can, cook over wood or charcoal—gas only if you must.
For the sauce, add the shallots, vermouth, and salt to the saucepan, and reduce on medium heat until the liquid is almost gone. Remove from heat and whisk in butter. Add herbs and pour over the fish. Serve immediately.
Yield: 4-6 servings