(dinner for two)
- 2 medium sized fresh trouts
- olive oil
- sea salt
- 4 slices of lemon
- 8 potatoes (or more)
- a spoon full of olive oil
- cayenne pepper
- salt and black pepper
Wash the trouts well (outside and inside), then use a sharp knife to carv the surface with not too deep paralel lines (about 1 centimeter space between them).
Sprinkle the trouts with a bit of olive oil on both sides and rub them well with sea salt.
Put two slices of lemon inside each trout. They will taste even better!
Grill them on both sides until well done and crispy.
Clean and peal the potatoes and carv them similarly to the fish. Don’t carv in too deep, or the potato will break.
Place the potatoes in a baking pan.
Sprinkle the potatoes with olive oil. Add salt, pepper, some cayenne pepper and rosemary.
Bake the potatoes in the oven for aproximately 30 minutes. In order for the potatoes not to get too dry, use a spoon to take some of the oil and herbs from the baking pan and sprinkle over the potatoes. (you need to do this 2 or 3 times).
The potatoes are done when golden and crispy.