Recipe for: Grilled trout with herb butter - photo 1
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Recipe for: Grilled trout with herb butter

Pikantne Main Dishes Regional Cuisine of Poland 35 min Medium 4 wyświetleń ~56.00 PLN * - (0)
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Description

Delicate, grilled trout stuffed with aromatic butter made with parsley, dill, thyme, and garlic. A dish inspired by Polish cuisine — a simple way to use fresh spring herbs. The trout has firm, juicy flesh and a thin skin that becomes crispy when grilled; the herb butter melts inside and gives the fish a creamy, herbal aroma. Serve with young potatoes or a light salad of radishes and sorrel. It looks impressive on the table: golden skin, green accents of herbs, and slices of lemon.

Ingredients Used

Ingredients (12)

Servings:
4
  • Trout 1000 g
  • Lemon 2.5 szt. (~200 g)
  • Butter 50 g
  • Dill 30 g
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Parsley 1 pęczek (~30 g)
  • Thyme 30 g
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Young potato 800 g
  • Sorrel 30 g
💰 Szacowany koszt dania: ~56.00 PLN (14.00 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fish

1

Check if the trout are gutted. If not, ask the store to clean them out. At home, rinse the fish under cold water inside and out. Pat dry with paper towels — place the towel on and gently press until the skin is dull and dry. If the fish have scales, scrape them off with a knife (moving from tail to head) while holding the fish at an angle.

Ingredients: Trout
Use kitchen scissors to clean the fins if necessary and a small filleting knife to remove the scales. Drying is key — wet skin will not brown and will stick to the grill.
3

Rub the skin of the trout on the outside with a spoonful of canola oil — a thin layer will prevent sticking. Salt the inside and the outer side of the skin evenly (the total amount of salt to use is about 10 g for all the fish). Evenly spread a tablespoon of herb butter inside each fish (press the butter with your fingers or a teaspoon), and add 2–3 slices of lemon inside. If the butter is too soft, place the fish in the refrigerator for 5–10 minutes to let the butter firm up slightly.

Ingredients: Trout, Rapeseed oil, Butter, Lemon, Salt
Use disposable gloves or a paper towel to spread the butter. Don't use too much butter — excess will drip onto the grill and cause smoking.

Marinade

2

Make herb butter: cut the cold butter into small pieces. Finely chop the parsley, dill, and thyme leaves. Peel and crush the garlic through a press or chop it finely. Grate the zest from half a lemon (only the yellow part) and squeeze out 1 tablespoon of juice. In a bowl, combine the butter with the herbs, garlic, and lemon zest; mix thoroughly with a fork until the mixture is uniform. Season with 1 g of salt and a pinch of pepper (about 1 pinch).

Ingredients: Butter, Parsley, dill, Thyme, Garlic, Lemon, Salt, Black pepper
Use a sharp herb knife and a metal spoon or fork to thoroughly combine the butter. The butter should still be cool but pliable — not melted.

Grilling

4

Preheat the grill (or grill pan) to medium-high heat — if using charcoal, wait until they are gray and evenly hot (about 10–15 minutes). Before placing the fish, oil the grill grates with a brush or a piece of paper soaked in oil. Place the trout on the grill. Grill for 6–8 minutes on the first side without flipping — the skin should become golden and easily release from the grill. Gently flip the fish with a spatula and grill for another 5–7 minutes. Check for doneness: the flesh should be opaque, easily flake with a fork, and separate from the bones; the internal temperature should be about 60°C in the thickest part.

Ingredients: Trout, Rapeseed oil, Butter
Use a wide spatula or two turners to flip. Don't turn the fish too early — if it sticks, wait a moment until the skin releases from the grill.

Resting

5

After removing from the grill, transfer the trout to a plate lined with parchment paper and loosely cover with aluminum foil. Let it rest for 4–5 minutes — this will allow the juices to distribute evenly and the butter to penetrate the meat.

Ingredients: Trout
Use a large plate or cutting board. Do not cover tightly with foil — the fish should breathe so the skin doesn't become soft.

Additions (optional)

6

If you are making new potatoes: boil them in salted water for 12–15 minutes until they are soft (check with a fork). Drain, add 20 g of butter and half of the chopped parsley, and gently mix. For a quick sorrel sauce: blanch the sorrel leaves in boiling water for 20–30 seconds, drain, blend with 20 g of butter and 1 tablespoon of lemon juice until smooth, season with salt and pepper.

Ingredients: young potato, Butter, Parsley, sorrel, Lemon
Additions are optional. Use a pot with a lid and plenty of water for cooking the potatoes. For the sauce, use an immersion blender or a countertop blender.

Serving

7

Serve the trout straight from the grill on a large plate. Garnish with lemon slices and fresh sprigs of thyme. If you are using sorrel sauce, place 1–2 tablespoons next to the fish. Serve alongside young potatoes or a light salad. On the table, provide extra lemon slices and a small bowl with salt and pepper.

Ingredients: Trout, Lemon, Thyme, sorrel, young potato
Use a large platter for an impressive presentation — arrange the fish with their heads facing in opposite directions for a nice composition.

Fun Fact

💡

In Poland, trout has been farmed for years in cool streams and farms — its delicate flesh and vibrant flavor have made it popular in traditional regional cuisine, especially in Podhale and the Beskids.

Best for

obiad rodzinny przyjęcie wiosenne grillowanie na świeżym powietrzu

Tips

🍽️ Serving

Serve the fish immediately after resting, the skin will retain its crispiness best. Additionally, you can add sorrel sauce for a contrasting sour flavor. Chilled white wine or a tart wheat beer pairs well with trout.

🥡 Storage

Best consumed immediately. Storage: chill in the refrigerator for up to 24 hours, wrapped in foil. Reheating: gently in the oven at 140°C for 6–8 minutes or in a covered pan — avoid the microwave, as the meat will become rubbery.

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