This fresh ginger butter is also very good with other grilled fish such as salmon, sea bass or grey sea mullet.
First make the ginger butter. Melt
Gut, fillet, wash and dry the trout carefully and season with salt and freshly ground pepper. Preheat a grill pan, brush the trout with olive oil and cook flesh-side down for about 3 minutes, then turn over carefully and cook on the skin side for a further 3 or 4 minutes, depending on the thickness of the fillets.
Serve on hot plates with a little ginger butter melting on top. Garnish with whole chives and chive flowers if available.
© 2001 Darina Allen. All rights reserved.