Truite aux asperges
- 2 Piece(s) / Portion (s) Trout
- 500 g White asparagus
- 500 g Green asparagus
- 1 Piece(s) / Portion(s) Lemon, cut into slices
- 100 ml Olive oil
- 1 Teaspoon Salt
- 1Freshly ground pepper
- 1 Teaspoon Sugar
- 30 g Butter
Preheat the grill in the Standard position for 5 minutes at the medium level, keep the lid closed.
Peel the asparagus
Fill the fish with slices of lemon and rosemary, season with salt and pepper.
Brush the trout with olive oil on both sides.
Place the green and white asparagus on the grill plate and grill until you can smell light roasted aromas.
Melt the butter in the preheated crescent (closed shape). Add the white asparagus into the crescent and cover with lemon slices. Put the green asparagus to one side.
Place the fish on the grill plate and grill at a medium temperature for approximately 40 minutes.
After approximately 20 minutes, add the green asparagus into the crescent and continue to cook it together with the white asparagus for another 15 minutes.
With a whole fish you can tell if it is cooked by checking the dorsal fin. When the fish is cooked, the dorsal fin can be easily removed with the fork. If the dorsal fin doesn’t come off easily, the fish needs to be cooked for a few more minutes.