Rainbow Trout With Grilled Fennel And Preserved Lemon - cooking recipe

Ingredients

2 (1 lb) whole rainbow trout, scaled and gutted
1 None shallot, sliced
1/2 bunch fresh chervil, plus extra to serve
2 tbsp butter, cubed
2 tbsp olive oil
2 baby bulbs fennel, trimmed, quartered, fronds reserved
1 tbsp preserved lemon rind, finely chopped
1 tbsp extra-virgin olive oil

Preparation

Preheat grill.
Season each fish cavity and fill with shallot, chervil and butter. Rub the outside with 1/2 the olive oil. Season and secure to close. Grill for 6-7 mins per side.
Meanwhile, drizzle fennel with remaining olive oil. Season. Grill for 8-10 mins, until just tender, turning occasionally. Transfer to a serving platter and sprinkle with preserved lemon and reserved fennel fronds. Drizzle with extra-virgin olive oil.
Sprinkle chervil over fish. Serve with fennel.