Preparation
Scale and gut the trout, then pat them dry with a clean cloth.
Marinate the fish in a gratin dish with all the ingredients for 2 hours.
After marinating, drain the trout carefully, making sure to remove all solid marinade ingredients.
Grill gently over low heat, turning only once.
Serve hot, ideally with parsley potatoes.
Recipe from the book “Cuisine & Traditions au Pays de Fribourg”, Éditions La Sarine
For 4 people
Preparation : 120 min
Cooking : 10 min
Ingredients and products
- 1 trout per person
- 1 onion, sliced into rings
- 2 garlic cloves, sliced
- Salt and whole peppercorns
- Thyme
- Parsley
