← All recipes

🍽️ Grilled Trout with Potato and Mushroom Skewers

469 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-boiling potatoes
• salt
• 250 g button mushrooms
• 60 g green olives (pitted)
• 4 trout (approx. 300 g each)
• 6 tbsp olive oil
• 1 pinch paprika powder
• 2 tbsp lemon juice
• pepper (from the mill)
• 1 bunch thyme (approx. 20 g)

Instructions

1. 1. Peel the potatoes.
2. 2. Cut the potatoes into cubes of about 1.5 centimeters.
3. 3. Bring water to a boil and add some salt.
4. 4. Boil the potato cubes in the salted water for about 10 minutes.
5. 5. Cook the potatoes only half-cooked, so not completely soft yet.
6. 6. Remove the potatoes from the water and rinse them briefly with cold water to stop the cooking process.
7. 7. Let the potatoes drain well in a colander.
8. 8. Clean the mushrooms thoroughly from dirt.
9. 9. Thread potato cubes, mushrooms, and olive pieces alternately onto wooden skewers.
10. 10. Rinse the trout under running water.
11. 11. Pat the trout dry with a kitchen towel.
12. 12. Mix 4 tablespoons of oil with paprika powder and lemon juice in a small bowl.
13. 13. Season the oil mixture with salt and pepper.
14. 14. Brush the trout inside and out with the oil mixture.
15. 15. Fill the belly cavity of the trout with the thyme sprigs.
16. 16. Wrap each fish individually in aluminum foil.
17. 17. Place the wrapped fish on the grill.
18. 18. Grill the fish for 20 to 25 minutes.
19. 19. Turn the fish occasionally during grilling.
20. 20. Brush the skewers with the remaining oil.
21. 21. Grill the skewers for about 10 minutes.
22. 22. Turn the skewers during grilling.
23. 23. Season the skewers finally with salt and pepper.
24. 24. Serve the skewers together with the grilled fish.

Nutrition per serving

• kcal: 469
• Protein: 44 g · Fett/Fat: 23 g · Carbs: 21 g