Grilled Trout with Orange and Mustard Glaze Recipe
Getting Ahead: The glaze can be made up to 1 week ahead and kept refrigerated. The fish and vegetables can be prepared up to 2 hours ahead, but grill them just before serving. “Kitchen scissors for preparing fish should have straight blades and must be strong enough to cut through fish skin and fins.” Order of Work:
- 6 trout, each weighing 375 g (12 oz)
- 6-8 sprigs of fresh tarragon
- 3 large sweet onions
- 3 ripe medium tomatoes
- 8 oz (250 g) mushrooms
- 3-4tbsp (45-60 ml) vegetable oil for grill rack
- #For The Orange And Mustard Glaze#
- 4tbsp (60 ml) Dijon mustard
- 2 tsp (10 ml) honey
- 4 1/2 fl oz (135 ml) orange juice, from 2 oranges
- 4 tbsp (60 ml) vegetable oil
- Salt and pepper
- #Grilled whole fish is a dream, quick to prepare and easy to present. Small fish are best because their bones keep them moist and their skin protects them from the intense heat. You can also barbecue the fish, but choose the fuel carefully; strongly flavoured wood such as pine can overpower white-fleshed fish.# Prepare the Fish: Clean the fish through the gills. With the scissors, cut the fins from the fish and trim the tails to a “V”. Rinse the fish inside and out and pat dry with paper towels. With the filleting knife, slash each fish diagonally 3-4 times on both sides. Make the slashes about 1 cm (1/2 inch) deep to allow heat to penetrate. How to Clean a Whole Fish Through the Gills?
- Strip the tarragon leaves from the stalks, then tuck a leaf of tarragon in each slash. Set the fish aside in a cool place. “Tarragon leaves will permeate fish with their flavour.” #Prepare the Vegetables; Make The Glaze# Peel the onions and cut them crosswise into 1 cm (1/2 inch) slices, discarding the root and top.
- Cut the cores from the tomatoes, then cut each one crosswise in half. Wipe the mushroom caps with a damp paper towel and trim the stalks even with the caps.
- Make the glaze: whisk the Dijon mustard and honey together in the bowl, then whisk in the orange juice. Gradually pour in the oil, whisking constantly. Season with salt and pepper. #Grill the Vegetables And Fish# Heat the grill. Brush the rack generously with oil. Arrange the onion slices and mushrooms on the rack. Brush them with a little of the glaze and sprinkle with salt and pepper. “Honey-mustard glaze moistens vegetables and grills to golden finish.” “Brush glaze to edge of each onion slice.”
- Grill the onions and mushrooms about 7.5 cm (3 inches) from the heat, brushing with a little more glaze and turning occasionally with the tongs, allowing about 3 minutes for the mushrooms and 5-7 minutes for the onions; they should be slightly charred. Remove and keep warm.
- Cook the tomatoes skin-side towards the heat until warmed through and the skin is slightly charred, 5-7 minutes; do not turn them. Remove and keep warm.
- Place the fish on the rack (in 2 batches if necessary). Brush with glaze; sprinkle with salt and pepper. Grill until browned, 4-7 minutes.
- Carefully turn the fish using the palette knife, and brush each with more glaze. Continue grilling until the flesh just flakes easily when tested with a fork, 4-7 minutes more. “Cooking time depends on the thickness of the fish, measured at the thickest point. For every 2.5 cm (1 inch) of thickness, allow 10 minutes cooking time.” “Flake flesh gently with fork to test” #TO SERVE# Place the fish on warmed individual plates and serve with the vegetables, and a decoration of lamb’s lettuce, if you like. Spoon any remaining glaze over the fish. “Crispy trout skin is coated with delicious honey-mustard glaze”