Grilled trout with baby marrow and herb mayonnaise
Perfect for autumn meals when the weather is cool but not cold, serve up delicious grilled trout with baby marrow and herb mayonnaise.
3/4 cup mayonnaise
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon lemon zest
1/4 teaspoon anchovy paste (optional)
3 large baby marrow, halved
6 trout fillets
2 tablespoons olive oil
Coarse sea salt
Freshly ground black pepper
1. Combine mayonnaise, parsley, lemon zest and anchovy paste (optional) in a small bowl; chill until ready to serve.
2. Brush baby marrow and trout with olive oil, and sprinkle with sea salt and pepper.
3. In a skillet, grill baby marrow 3 to 4 minutes on each side; cut into 1cm slices.
4. Grill fillets, skin-sides up for 2 minutes. Turn, and grill 3 to 4 minutes.
Serve fish and baby marrow with herb mayonnaise.
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