commandez AVANT 13.00 - puis nous expédions aujourd'hui (EN SEMAINE)

commandez AVANT 13.00 - puis nous expédions aujourd'hui (EN SEMAINE)

Tel: +45 7050 5900
Lun - Ven



This was a recipe I rustled up while camping in the redwoods in California. I was planning on proposing to my then girlfriend when we got to the coast.

Preparation: 20 minutes
Cooking: 20 minutes
You’ll need a barbeque.

Serves two

Two fresh corn cobbs with leaves attached
Two clean and cutted trout
Two bay leaves
Two pealed and sliced garlic cloves
Large bunch of fresh thyme
Two large knobs of butter
Half a lemon
Sea salt and ground black pepper
Couple of small wooden toothpicks


Get cooking...
Fire up the barbie! 

Carefully peel off a couple of leaves from each of the corn cobs, making sure that there is still enough leaf left to cover the yellow kernels. 

Put the corn on the barbecue to cook, turning as necessary to ensure even cooking.  

Stuff each trout with a bay leaf, half the sliced garlic, a knob of butter, half the thyme and a good wedge of lemon. Apply a good sprinkle of sea salt and a generous grind of black pepper to the outside of the fish.  

Wrap the trout in the two leaves from the corn and pin closed using the wooden tooth picks as mini tent pegs! Place on the BBQ and cook for about ten minutes on each side.

Spread a knob of butter over the cooked corn on the cob, enjoy with the stuffed trout, together with the knowledge that if you cook this dish for your squeeze and then ask them to marry you, they will more than likely say yes! the butter in a saucepan. Add in the garam masala and stir it around while it sizzles very briefly. 

Add the rice (and the optional chilli) and mix it around thoroughly so that all the grains of rice get coated in the butter and spice. 

Pour in the stock and add the ground ginger, some salt and pepper, juice and zest of half a lemon and mix it all together.

Lay the pieces of fish on the top of the rice, pushing them down so they are just covered with the stock.

Put the lid on the saucepan and let it all simmer very gently for about 15 minutes.

Keep checking on the stock levels. You don’t want it to go too dry, so carefully top up with extra stock if needed.

After ten minutes, add the peas.

After the 15 minutes, turn the heat off and leave the lid on to let it all steam together for about five minutes.

Now add the fresh coriander and spring. Very gently mix it all together with a fork, letting the fish flake through the rice. 

If you want a more indulgent dish you can stir a tablespoon of cream or crème fraiche through the rice before serving.  

Top the rice with some lemon wedges and let folk serve themselves straight from the pan.