Recipe by napoleongrills.co.uk
Serves 4
INGREDIENTS
FOR THE PESTO
100g walnut pieces
250g pack ready-cooked beetroot (nonvinegary)
1 clove garlic
4 sprigs fresh tarragon, leaves picked
3 tbsp olive oil
1 tbsp sherry vinegar
Salt and freshly ground black pepper
FOR THE TROUT
4 trout, cleaned and gutted
1 large orange
1 tbsp olive oil
Salt and freshly ground black pepper
METHOD
MAKE THE PESTO
1 Add the walnuts to a small frying pan and set over a medium heat to toast for a couple of minutes until they smell nutty, taking care not to burn them as they cook quickly.
2 Tip into a food processor and pulse until ground. Add the beetroot, along with any juices from the pack, and the garlic and tarragon leaves. Pulse until well chopped then add the olive oil, vinegar and a good seasoning of salt and pepper and puree until really smooth. Taste to check the seasoning, then scrape into a bowl and set aside at room temperature whilst you fire up the barbecue.
WHAT TO DO: AT THE BARBECUE
1 Fire up the barbecue to a medium flame, and leave to warm up.
2 Prepare the fish by slicing deep diagonal cuts through the skin on both sides.
3 Cut the orange in half, and then cut each half into half-moon slices. Insert 3-4 pieces into the gut cavity of each fish. Drizzle a little oil over each fish and rub all over, then sprinkle over a little salt and pepper on each side. Lay the fish in a barbecue cage if you are using one, or lay directly onto the grate.
4 Grill on the barbecue for about 6 mins on each side, until cooked through and the skin is crisp.
5 Serve the fish with the beetroot sauce alongside.