Mix lemon juice, olive oil, ginger, salt and pepper together.
Marinate trouts in mixture for 5 - 10 minutes.
Preheat barbecue to medium heat or preheat the oven at 375°F (190°C).
Stuff trouts with fennel, asparagus and fennel seeds.
Grill with lid closed for 8 - 10 minutes or until fish is easily flaked with a fork.
In a pan, place the trouts and bake 12 to 14 minutes per inch 2.5cm of thickness.
Cut string, unwrap trout and serve.
Cook trout on covered barbecue, 12 to 14 minutes per inch 2.5cm of thickness.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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