Grilled Welsh Trout with Lemon and Laverbread Butter

Grilled Welsh Trout with Lemon and Laverbread Butter

Grill delicious Welsh trout with lemon and laverbread butter using the Arteflame for the perfect crispy skin and juicy interior.

Introduction

Few things are as delicious as fresh Welsh trout grilled to perfection. This recipe brings out the best flavors using an Arteflame grill, where the high-temperature center grill grate locks in the juices before finishing on the griddle. The result is a crispy, flavorful trout with a delicious lemon and laverbread butter glaze. Get ready to experience tender, flakey, and perfectly grilled fish!

Ingredients

  • 2 whole fresh Welsh trout, cleaned and gutted
  • 4 tbsp unsalted butter, softened
  • 1 tbsp laverbread (traditional Welsh seaweed paste)
  • 1 lemon, zested and juiced
  • Salt and freshly ground black pepper to taste
  • 2 tbsp fresh parsley, chopped
  • 2 garlic cloves, minced
  • Olive oil for brushing

Instructions

Step 1: Fire up the Arteflame grill

  1. Pour some vegetable oil on three paper napkins.
  2. Place the napkins in the center of the Arteflame grill.
  3. Stack firewood over the soaked napkins.
  4. Light the napkins and allow the fire to build up.
  5. Wait about 20 minutes until the grill reaches optimal cooking temperature.

Step 2: Prepare the butter mixture

  1. In a small bowl, mix the softened butter, laverbread, lemon zest, garlic, and chopped parsley.
  2. Season with salt and freshly ground black pepper.

Step 3: Season the trout

  1. Pat the trout dry with a paper towel.
  2. Generously season both the inside and outside of the trout with salt and pepper.
  3. Gently spread a portion of the lemon and laverbread butter inside each trout.

Step 4: Sear the trout

  1. Brush the trout lightly with olive oil to prevent sticking.
  2. Place the trout on the center grill grate of the Arteflame (around 1,000°F) for about 1 minute per side.
  3. This high heat will lock in the juices, creating a beautiful sear on the skin.

Step 5: Finish on the flat cooktop

  1. Move the trout from the center grate to the flat-top griddle surrounding it.
  2. Cook for another 8-10 minutes, flipping occasionally, until the trout reaches an internal temperature of 130°F.
  3. Baste occasionally with the remaining butter mixture for extra flavor.

Step 6: Remove and rest

  1. Take the trout off the grill when it reaches 15°F below the target temperature, as it will continue cooking off the heat.
  2. Let it rest for 5 minutes before serving.

Tips

  • Use a fish spatula for easy flipping and handling of the trout.
  • Make sure the grill is well-heated to avoid sticking.
  • Cook the trout gently to keep the meat flaky and moist.
  • Squeezing fresh lemon juice over the trout right before serving enhances flavor.

Variations

  1. Garlic Herb Butter: Swap laverbread for an extra tablespoon of garlic and fresh thyme.
  2. Spicy Citrus Trout: Add a pinch of red pepper flakes and orange zest to the butter mixture.
  3. Mustard and Honey Glaze: Replace the butter with a mix of Dijon mustard, honey, and melted butter.
  4. Smoky Paprika Blend: Add smoked paprika and cumin to the seasoning for a deep, smoky taste.
  5. Asian-Inspired Trout: Use soy sauce, ginger, and sesame oil for a flavorful twist.

Best Pairings

  • Light white wines like Sauvignon Blanc or Pinot Grigio
  • Grilled asparagus or zucchini
  • Crusty artisan bread with herb butter
  • Roasted potatoes or a light quinoa salad
  • Fresh greens with a citrus vinaigrette

Conclusion

Grilling Welsh trout on the Arteflame grill ensures a crispy, golden skin while keeping the flesh succulent and moist. This recipe is simple yet bursting with flavor, making it perfect for both beginners and seasoned grillers. Try it out and enjoy an incredible fish dish that highlights the best of Welsh cuisine!

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