A bit late in the season to post these lovely trout and asparagus kebabs but we couldn’t leave them out.
Wine Suggestion: A bottle from a familiar winery, but one we picked up in Spain as this particular cuvée doesn’t currently make it into Ireland. Bodegas Castro Martin’s A-2-O, a fresh and elegant Albariño from the Val de Salnés in Rías Baíxas.
Trout and Asparagus Kebabs – serves 4
- 600g trout fillet, without skin – try and get a chunky piece, cut into 3cm pieces
- 200g asparagus – snap off the ends and slice into short lengths
- 1 orange, quarter, then slice into small pieces
- 2 tbsp olive oil
FOR THE HERB OIL:
- about 15g of mint leaves, finely chopped
- 100ml olive oil
- 1 clove of garlic, crushed
- 2 tsp red wine vinegar
Thread the trout, asparagus and orange pieces onto 4 metal skewers. If your fish pieces are a bit skinny just fold them over and thread them on to make a chunkier piece.
Drizzle with olive oil and season well.
Heat the barbecue for driect grilling and ideally use a grill tray.
To make the herb oil, put the chopped mint into a small bowl, then stir in the olive oil, garlic, red wine vinegar and seasoning.
Cook the skewers on the hot grill tray (if you have one) for a couple of minutes on each side or until the fish is crispy. Don’t be tempted to turn them too quickly or they might stick.
Serve with the mint oil.
(Original recipe from Scorched by Genevieve Taylor, Hardie Grant: Quadrille, 2024.)
Jono & Jules do food & wine 
Leave a comment