Hounslow rainbow trout with garlic and herbs

Description

These are quite easy to make on a disposable barbecue on the beach or at a picnic. Take plenty of kitchen towels though, and prepare the fennel oil before you leave.

Ingredients

For the fennel oil
1 tsp fennel seeds
3 bird's-eye chillies
250ml/9fl oz extra virgin oil
For the fish
2 large rainbow trout, gutted and cleaned
1 head of garlic, cloves roughly chopped
3 banana shallots, sliced lenthways
2 sprigs of rosemary
salt and freshly ground black pepper

Method

1. To prepare the fennel oil, lightly toss the fennel seeds in a dry frying pan over a high heat until they release a lightly toasted aroma - don't let them burn or even colour. Pour into a small tightly sealed bottle with the olive the oil and the chillies.
2. Get your barbecue going a good half an hour before you want to use it. You want the flames to have died down and a strong generalised heat to be emanating from the coals.
3. Wash the fish inside and out. Place the garlic and shallots inside the cavity of the fish with the rosemary and plenty of salt and freshly ground black pepper. Drizzle the fennel oil inside the fish and secure the edges with a small skewer. Smear some of the oil on the outside of the trout, season generously and place on the grill. Cook each side until the flesh is only just cooked through. The skin should be crispy and golden brown.