Grilled Trout

1. Blanch spinach and parsley in a pot of boiling salted water.

2. Plunge into an ice bath.

3. In a blender, add the parsley, spinach, oil, buttermilk, vinegar and mustard until you have a smooth sauce.

4. Strain and set aside.

5. Combine salt and brown sugar to create a dry brine. Cover fish with brine and set aside in salmon for 25 minutes.

6. Remove brine.

7. Coat fish with a drizzle of olive oil.

8. On a charcoal BBQ, smoke the hot trout for 7 minutes.

9. Once the trout is smoked, remove the skin and place in the center of a plate and sauce generously.

DECOR & ACCESSORIES

• BBQ + tools

• Saucepan

• Large bowl

• Ice

• Blender

• Strainer