Trout wrapped in zucchini

Dice even slices of courgette with cheese slicer 8. Rinse trout with water and pat dry with kitchen paper. Sprinkle trout on the inside and outside with lime juice and sprinkle with salt. Combine in chilli pepper, garlic, half of coriander and 2 tbsp oil. Spread the herbs mixture over the abdominal cavities of fish. Place trout covered with foil in a refrigerator until use.

Spread 2 zucchini ribbons around each trout. Zucchini with cocktail sticks and lightly sprinkle with salt. Depending on the size of barbecue trout in one or two roasting. Place the trout in a fish clip, drizzle with the rest of the oil and grill for 10 to 15 minutes in brown and cooked toasting. In the meantime, turn around regularly.