Grilled Trout with Herbs and Lemon (Andorran Trucha a la Piedra)

Trucha a la peidra is what this amazing dish is called. Grilled trout is fun to make and cooking it on slate makes for a wonderful presentation. The spices and lemon, flavor the trout beautifully, and you can never go wrong adding a bit of bacon. I used a salt cured bacon and it was delicious!

4 fresh rainbow trout, cleaned
2 lemons, one sliced in rounds, the other in wedges
8 sprigs fresh flat leaf parsley
4 sprigs fresh savoury
4 few sprigs fresh oregano
4 pieces salt cured bacon
lemon pepper
sea salt
extra-virgin olive oil

Sprinkle the interior of the cleaned trout with sea salt and lemon pepper.

Stuff each trout with a spring of parsley, savoury and oregano. (If you can’t find savoury use tarragon instead).

Stuff each trout with 2-3 slices of lemon.

Rub the exterior of the fish with olive oil.

Place a piece of bacon and then fish on top onto the slate. You should be able to cook two trout per slate.

Heat the grill to a medium high heat.

Place the slate with the fish on the hot grill.

Cook until nicely charred and then flip. Take care not to overcook the fish, and leave the bacon on the bottom to flavour the other side of the fish.

Carefully remove the slate from the grill, placing the slate on hot pads.

Garnish with the left over parsley springs and lemon wedges.

The slate stays nice and warm for quite some time.

Dig in squeeze a little extra lemon and enjoy!

Makes 4 servings.