BBQ British Trout Steaks with Pickled Cucumber and Garlic Mayo
Planning a barbie? Try Tim Maddams juicy BBQ Trout Steaks.
For the marinade:
4 trout steaks
1 tsp English mustard
2 tsp Smoked paprika
½ tsp Ground cumin
1 tsp Mustard seeds
The juice of ½ a lemon
50ml light olive oil
Quick pickled cucumber:
½ a cucumber, split lengthways and seeds scraped out
2tsp soft light brown sugar
2 tsp salt
2 tbsps. mayonnaise
1 clove of garlic, raw, finely grated (or use shredded wild garlic leaves)
1 sprig of parsley, finely chopped
Mix all the marinade ingredients together and coat the trout steaks with the mixture. Marinate for at least 1 hour. Light the BBQ.
Meanwhile make the pickled cucumber – marinate the cucumber in the salt and sugar mix for around 5 minutes, then rinse off and squeeze the cucumber in a clean cloth, dress this with a couple of dashes of cider vinegar and set aside until required.
To make the garlic mayo, mix all the ingredients together and leave for an hour for the flavours to mingle.
Grill the trout steaks over hot coals on the BBQ until just cooked, allow to sit in the smoke of the fire to rest for a few minutes. Serve the grilled trout steaks with the garlic mayo and cucumber pickle.