Whole fire roast trout, dill butter

Serves 4

Ingredients 

1 lemon, quartered long ways

2 green chilli, split lengthways, seeds left in

10g dill, chopped

2 cloves of garlic, chopped

2 teaspoons pink peppercorns

100g butter

2 whole Trout 500-600g (locally sourced if possible) gutted and cleaned 

2tbsp good quality olive oil

generous pinch lemon and thyme Dorset sea salt and pepper

1. Put 50g butter on the bottom of a heavy based pan, place both fish on top followed by the rest of the butter

2. Dress the fish with the chillies, dill, garlic, peppercorns, salt and pepper

3. Set up fire/barbecue for a medium high direct heat, place the pan on your cooking grate and add a lid to your pan.

4. Cook for 6-7 minutes, carefully turn with a spatula. The skin of fish may peel back or tear which is fine. Cook for further 6 mins with pan lid down or until cooked through.

5.Take off the heat and allow the fish to rest for 5 mins with the lid down. Season with salt and pepper and a drizzle of oil and lemon. 

Garden cook items pictured for this recipe

Hand spun 11" carbon steel pan found in our cookware section

Hand thrown ceramic white and green salad bowl found in our tableware section

Handmade ceramic small tumblers found in our tableware section

Handmade oak chopping board found in our tableware section

Handmade wooden salad servers found in our tableware section

Using lemon and thyme sea salt found in our season section

Cooked over sustainable British charcoal found in our fuel section