How to make
Clean the trout, wash and dry it. Cut it into 2 equal parts lengthwise along the spine. Sprinkle with salt, freshly ground black pepper, rub it well with the pressed garlic clove and pour oil all over. Leave it to marinate at least 30 min.
In the meantime, prepare the charcoal grill and the warm garnish.
Wash the potatoes well without peeling them and put them in boiling salted water until semi-cooked, then drain from the water, peel and chop them into coarse cubes.
Braise the coarsely chopped onion in a pan in the butter and oil until golden. To it, add the potatoes and finely chopped garlic clove.
Carefully turn them over, without stirring too much, so they don't get mushy. Once they turn golden-brown, season the potatoes with salt, black pepper, dill and chopped parsley. Remove from the stove.
Put the 2 trout halves on the well-heated charcoal grill, first with the skin facing the grill, and once cooked, turn to the other side.
Serve the trout in 2 serving plates, garnish with the potatoes and 1/2 a lemon.
Bon appetit!
