Trout Wrapped In Grape Leaves With Lemon Basil Mayonnaise
|Basil leaves||1⁄4 Ounce|
|For the sauce|
|Fresh basil leaves||1⁄4 Ounce (1/4 Cup Or 7 Grams)|
|Mayonnaise||8 Fluid Ounce (1 Cup Or 250 Milliliter)|
|Lemon juice||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
|Olive oil||1 Tablespoon|
|Ground pepper||1⁄2 Teaspoon|
|Trout||40 Ounce (4 In Number, 10 Ounce Or 315 Gram Each)|
|Lemons||2 , halved|
|Lemon slices||4 (For Garnish)|
|Fresh thyme sprigs||8 Large|
|Fresh grape leaves||24 Large|
1.Prepare fire in grill.
2.To make the sauce, use a food processor to chop or mince the basil.
3.Add in mayonnaise, lemon juice, olive oil, pepper, and salt and process or stir to mix well.
4.Season to taste.
5.Refrigerate covered until time to serve.
6.Use lemon halves to rub the cavities and outside skin of the trout .
7.Season inside and outside with salt and pepper.
8. Now, tuck 2 thyme sprigs inside each cavity.
9.Place one grape leaf on the work surface and top with one fish.
10.Fold the leaf over the fish.
11. Repeat until fish is securely wrapped in two layers of leaves.
12.Do the same for all the fish.
13.Seal the leaves with toothpicks or skewers.
14.Grill directly on hot coals by plaing them seam side down on grill rack or in a grill basket .
15.Grill for 5 minutes until grape leaves are browned on the first side, about 5 minutes.
16. Cook both sides 4 to 5 minutes each.
17.Fish is doen if it flakes easily.
18.Take 4 separate serving plates.
19.Place trout in each plate.
21. Provide extra plate for diners to unwrap and place the grape leaves.
22. Alterntaively, unwrap the fish and place on plates.
23. Garnish with lemon slice and basil sprig.
24. Serve with sauce.