Trout with Ginger Butter

• 6 fresh pink rainbow trout
• salt and freshly ground pepper
• olive oil for brushing

First make the ginger butter. Melt 15 g butter and sweat the spring onion or shallot for a few minutes over a gentle heat until it is almost soft. Add the vermouth and cook until it has all been absorbed. Scrape this mixture into a bowl of a food processor and add the grated ginger. Whizz for a few