
Ingredients
- 1 sea trout (400g/14oz), pin-boned
- 1 tbsp olive oil
- 50g/1¾oz butter, cubed
- 25g/1oz white miso paste
- 100g/3½oz samphire, woody ends removed
- 2 red chillis
- 1 lemon, halved
- salt and freshly ground black pepper
Method
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Soak the wood planks in cold water at least 30 minutes before use. Use something heavy, like a bottle, to keep them submerged.
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Preheat the barbecue to 200C.
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Rub the fish with oil and season with salt and pepper.
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Place the wood plank on the barbecue, and allow to heat for 5–10 minutes.
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Once the plank is slightly charred, turn it over and place the fish on the hot surface of the plank. Cook for approximately 8 minutes.
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Preheat a barbecue wok or grill pan to fry the samphire. While the fish is cooking, place the lemon halves and chilli on the grill to start charring.
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Fry the samphire for 2–3 minutes. Remove from the heat and season with salt and pepper.
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Melt the butter and miso paste in a small saucepan placed over a medium heat. Add the burnt chilli and stir through.
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Place the fish and samphire on a serving plates, squeeze over the burnt lemon, and pour over the miso sauce.