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South African Braai Trout

June 1, 2016

I love to braai seafood. There’s something about that smokiness and charred taste that only a proper fire can add to seafood. A lot of people are scared to braai (the term we use for BBQ in Southern Africa) seafood as they fear the fish breaking apart or being too dry. This recipe is perfect as it uses a rather forgiving fish. Trout and salmon work well on a braai because of their oily flesh…and you can cook them to medium, so the chance of over cooking them is slim.

 

 

 

Make sure your fish has been scaled and had its innards removed. If you’ve bought a fish that still has its scales (or caught one) then use the back of a knife and pushing and scraping against the grain under running water will remove the scales. It’s a skill that needs practice but one that’s pretty simple to master. Removing the innards of a fish is also pretty simple, cut a shallow slit on the abdomen with a sharp knife from just below the gills all the way to the tale and pull the innards out. Rinse thoroughly.

Serve with potatoes or with salad. Trout is versatile and if made right can be eaten with nearly everything.

 

Ingredients 

For the marinade:

  • 25g finely chopped garlic

  • 100g melted butter

  • Handful chopped chives

  • 3 teaspoons lemon juice

The fish itself:

  • 1,5kg whole trout

  • 300g streaky bacon (not back bacon)

  • 200g onion, finely chopped

  • 100g boerewors meat (cut a boerewors sausage open and remove the meat)

  • 20g garlic

  • 1kg brown mushrooms

  • 80g breadcrumbs or crushed corn flakes

  • 2 eggs

  • 30g chopped parsley

  • 10g chopped chives

  • 10g chopped fresh dill

 

Method
1. Mix all your marinade ingredients together and rub the fish well with it. Leave to marinate overnight.
2. Chop the bacon into small pieces and then heat on a hot pan until crispy. Add your mushrooms and fry off until cooked.
3. Add your onions, garlic and boerewors meat to the pan and cook until browned and the onions are soft. Add the rest of the herbs, crumbs and spices. Stir and allow to cool.
4. Once relatively cool, mix in your eggs
5. Stuff the fish with your stuffing by pushing it through the slit in the stomach area, mouth and through the gills. (Basically in every opening) until it’s well stuffed but not too overfilled.
6. Tie and wrap the fish with a criss-cross pattern using butcher’s string about 6 times all around the fish to seal the filling in the fish. Tie it tightly once done.
7. Push a spit rod through the fish and spit braai the fish for about 30 minutes or place the fish in a double sided braai grid which will enclose the fish. If using a grid turn the fish every 3 or so minutes. After 30 minutes it should be done.

Drizzle with lemon juice and if you still have some marinade left over, melt it down again and baste the fish with it
Enjoy.

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