- 4 TROUT, whole and cleaned inside
- 1 LEMON, sliced
- 2 CLOVES GARLIC, mashed
- BUNCH OF BASIL LEAVES, chopped
- 4 TBSP OLIVE OIL
- ALUMINUM FOIL
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- 500 GRAM PRAWNS, shelled
- 2 CHILI PEPPERS, chopped
- 1 TSP LEMON RIND
- 2 CLOVES GARLIC, crushed
- 3 TBSP OLIVE OIL
- 1/2 TBSP COARSE SEA SALT
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Put each trout on a piece of
aluminum foil. Pour one tablespoon olive oil on each trout. Distribute the
garlic and the basil leaves over the trout and put some in the belly hole as
well. Add salt and pepper and lay the lemon on top. Wrap the foil around the
fish. Bake in the oven for 25 minutes at 180 degrees Celsius.
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Mix the chili
peppers with the lemon rind, the garlic and the olive oil and pour over the
prawns. Marinate them one hour, then grill in a grill-pan or under an
electric grill. Don't grill longer than twice two minutes. Sprinkle the sea
salt on top.
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