This summer has been treating me well. The weather has been beautiful and we have spent some time at a number of different cottages on different lakes. I love cooking when I'm at a cottage, using the hand me down kitchen tools, the mismatched dishes and the smell of the old kitchen make preparing food for large groups of people so much fun.
Rainbow Trout, gutted and cleaned
1 1/2 cups white wine
1 lemon, juiced
1/2 lemon, sliced
1/2 cup parsley, plus 2 tablespoons chopped
1/4 cup mint, plus 1 tablespoon chopped
1/4 green onion, plus one tablespoon chopped
1 clove garlic
2 tablespoons butter
salt & pepper
Preheat the BBQ to medium high heat.
Using a food processor blend 1/2 cup parsley, 1/4 cup mint, 1/4 cup green onion, garlic and lemon juice. Place into a large mason jar and add white wine. Shake until combined.
Place the trout in enough aluminum foil to wrap around the fish and contain the liquid. I used an extra sheet underneat to support it.
Stuff the trout with the lemon slices and remaining parsley, mint and green onions. Break the butter into small pieces and spread in and over the fish.
Pour the green mixture over the fish.
Pinch the foil together on the top, forming a tent.
Poach the fish on the BBQ for 20 minutes.