National BBQ Week: BBQ Chermoula chalk stream trout

It's National BBQ Week and with the sunny weather set to make an appearance, why not try this delicous BBQ chermoula chalk stream trout recipe created by our Executive Head Chef, Tom Rhodes.


1 chalk stream trout fillet, skin on is essential, weighing about 500g/1lb 2oz

For the marinade

4 garlic cloves
A bunch of coriander, roughly chopped, plus extra to serve
½ tbsp coriander seed
1 tbsp powdered cumin
1 tbsp smoked paprika
½ tsp cayenne pepper
4 tbsp olive oil
Juice 1 lemon
A pinch of saffron strands
1 red chilli, deseeded and chopped, to serve


1. Blitz marinade ingredients smooth in blender
2. Place trout in tin foil sheet skin side down and rub marinade all over trout and wrap tight
3. Barbeque over hot coals skin side down for 15 minutes
4. Rest for 6 minutes
5. Tear open and enjoy!

Best served with pitta bread, rocket and lemon yoghurt

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