For 1 person
For 1 person
Boil a pan of salted water and cook the potatoes for 20 minutes.
Cut the potatoes in half.
Equeute, chop rosemary and thyme and mix them with olive oil.
Stuff the interior of the lemon cleaned trout and herbs oil.
Brush the outer part of the remaining quantity of herbs oil.
Put the trout on the barbecue grid and cook for 8 minutes on each side.
Melt the butter, add the chopped parsley, salt and pepper.
Serve.
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