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No Smoke Without Fire: Nduja-Stuffed Trout
This is a great ‘hands-on’ sharing dish for a summer’s evening – it’s a really nice way to cook trout, as the fish takes on subtle smokiness from the charcoal, and the spicy, savoury nduja adds real depth of flavour, too. Serves 2-4.
For us, the BBQ is an essential part of summer – we love finding new ways to make the most of fresh meat, fish and veg on the grill! With this in mind, we asked local BBQ legend Si Gill (find him on @nosmokewithoutfire_bbqnpizza) to create some BBQ recipe suggestions for us to try, and the results are delicious. We loved the nduja-stuffed whole trout, were intrigued by the brilliant guacamole recipe tip and will be adding the delicious marinade Si uses for his Cambodian Beef Skewers to our BBQ marinade repertoire!
For the Trout: Greendale Whole Trout (supplied gutted)
200g Good Game Nduja, roughly sliced – reserve a couple of slices for the leek recipe
You will also need butchers’ string or cocktail sticks
For the Potatoes:
500g Greendale Cornish New Potatoes (or other small potatoes), scrubbed, any large ones cut in half
Sea Salt and freshly-ground Black Pepper, to taste
100g Greendale fresh Samphire, washed
Light the BBQ and leave it until the charcoal is ready for cooking. While you wait, boil the potatoes until they have just a little bite (about 8-10 minutes), then drain and leave to dry for a minute or two. Tip the potatoes into a roasting tin and use a potato masher (or the bottom of a mug) to push down gently on them, so that they split. Drizzle the potatoes with olive oil and season with salt and pepper, then put the tin on the BBQ as soon as the charcoal is ready. It will take about 20 minutes for the potatoes to crisp up, and you may need to turn them a couple of times (though remember these are not roast potatoes). Scatter the samphire leaves over the potatoes for the last two minutes of cooking time. If the potatoes are ready before the fish is cooked, cover them with foil and keep warm until ready to serve.
To prepare the trout, fill the cavity of each fish with nduja slices, then tie butchers’ string a couple of times around the fish to secure (or use cocktail sticks to pin the cavities closed). Brush the fish very lightly with olive oil, then – if the charcoal is ready - place them directly on to the grill and cook for 8-10 minutes, then turn each fish and cook the other side for a further 8-10 minutes. If possible, use a meat thermometer to keep an eye on the temperature of the meat; the trout will be thoroughly cooked at 60⁰C, with the skin crisping up and just coming away from the flesh, and nduja juices starting to run out.
While the fish cooks, make the leeks; if you have room on the grill, you can use a small pan to cook them over the charcoal, or (if space is tight) they’re also easy to make on a conventional hob. Place a large pan over a medium heat and add the butter, letting it melt, then add the sliced leeks. Keep stirring the leeks until they start to soften, then add the nduja slices and continue to cook, stirring, until the nduja breaks down, melting into the leeks. Once the leeks are softened and fully cooked (like fried onions), stir in the double cream and then season to taste with salt and pepper. Empty the leeks into a serving dish and cover with foil to keep warm until needed.
When the fish are ready, lift them carefully off the grill and place on a board or serving plate. Cut the string or remove the cocktail sticks and use a couple of spoons to gently tear back the blistered skin. Once the skin has been removed, you’ll see a sort of dark ‘seam’ running down the length of each fish; use your spoons to gently pull the fish away from the centre of this seam, in nice flaky pieces (the flesh will tend to flake away from the bone, so following the same direction as the flakes will make this easier). To serve, take your serving plates and divide the cooked, flaked fish equally amongst them, serving the nduja stuffing alongside. Add a helping of the cooked potatoes and the leeks to each plate, then serve, taking any leftover veg to the table with you.
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