Blue-eyed trout fillet in grape leaves with lemon-dill oil
4 servings
60 minutes
Fillet of blue-eyed fish in grape leaves with lemon-dill butter is an elegant dish that combines the freshness of sea fish with the subtle aroma of herbs and citrus. The blue-eyed fish, known for its tender, slightly sweet taste, harmonizes beautifully with the spiciness of dill and the creaminess of butter. Wrapped in grape leaves, the fish acquires a light bitterness, and grilling adds an appetizing smoky aroma. This cooking method recalls ancient Mediterranean traditions where grape leaves were used to preserve the juiciness of meat and fish. Served hot with a glass of white wine, it perfectly reveals rich flavor nuances. This dish will adorn any dinner, impressing guests with its exquisite taste and interesting approach to preparation.
1
Mix chopped dill and butter in a bowl and divide into 4 portions. Place the butter in the center of each pair of connected leaves. Cut the fish fillet into 4 pieces and place on the butter, drizzle with lemon juice, and season with salt and pepper.
- Dill: 2 tablespoons
- Butter: 60 g
- Blue-eye trevalla fillet: 800 g
- Lemon juice: 1 tablespoon
- Vegetable oil: to taste
2
Wrap the fish in leaves like an envelope or a tight roll. Place the envelopes on a plate and refrigerate for 30 minutes.
3
Preheat the grill and lightly oil it. Grill the fish for 6-8 minutes, flipping once.
- Vegetable oil: to taste
4
Bring water in a pot to a boil and place fresh grape leaves in boiling water for 30 seconds. Dry with a paper towel. Lay 2 leaves on a flat surface and slightly connect them, repeat the same with the others.
- Grape leaves: 8 pieces
