River Trout with Spicy Green Butter

For river trout, baked potatoes are fine, but you can choose a different side dish - baked vegetables or rice - to your taste.

Ingredients

• 6 river trout, approximately 300 g each
• 200 g butter 82.5% fat
• 1 red chili
• 1 small bunch of cilantro
• juice and zest of 1 lime
• 3 cloves of garlic
• olive oil
• 2 tbsp. l. hops-suneli
• salt, freshly ground pepper mixture
• baked potatoes for serving

Directions

1. Prepare the oil in advance, first soften it to room temperature. Chop the cilantro and garlic very finely. Remove the seeds and partitions from the chili, and cut the chili very finely. Put the garlic, chili and cilantro in a mortar, salt and crush. Combine the mortar and butter, season with pepper, lime zest and juice to taste.
2. Place the butter on a piece of foil in the form of a sausage about 7 cm in diameter, wrap in foil. Place in the refrigerator for 2-3 hours or in the freezer for 1 hour.
3. Gut the fish, remove the scales, remove the gills. Rinse the trout and dry.
4. Mix suneli hops with 1 tsp. salt and about 0.5 tsp. pepper. Use most of this mixture to rub the outside and inside of the trout. Line a baking sheet with parchment, sprinkle it with oil, put the fish not too tightly, sprinkle with olive oil. Leave to marinate, 15 minutes.
5. Preheat oven and grill to 220 ° C. Place fish under the grill for 8-10 minutes. Serve immediately with baked potatoes and hot butter - cut into slices with a hot knife.