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Pestrofa sti skara

Name: Pestrofa sti skara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Greek
Ingredients: 2 whole trout; 4 tbsp extra virgin olive oil; 1 tsp sea salt; 1 tsp dried oregano; 1 lemon; 10 g fresh flat-leaf parsley

Péstrofa sti skára: Epirus river trout grilled whole with lemon, oil and oregano

Features:

High protein Quick Dairy free Low calorie

Cuisine:

Greek

Trout farms line the cold rivers of Tzoumerka and the springs of the Louros, and the tavernas beside them grill the fish whole over charcoal, served with ladolemono, horta and chips. At home a hot grill pan or overhead grill does the job: the skin blisters and crisps while the flesh stays moist and pink-white. Common mistake: turning the fish too early, so the skin tears — leave it until it lifts away by itself. Chef's tip: slash the skin twice on each side so the heat reaches the thick part near the head and the fish cooks evenly.

Total time: 25 min
Difficulty: easy
Serves: 2

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Ingredients

Serves2

2 whole troutabout 350 g each, gutted and cleaned
4 tbsp extra virgin olive oil
1 tsp sea salt
1 tsp dried oregano
1 lemonhalf sliced, half juiced
⅓ oz fresh flat-leaf parsleychopped

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What you'll need

Griddle pan

Spices & pantry

Fresh ingredients (2)

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Method

0/5 done

Step 1: Pat 2 whole trout dry inside and out. Cut 2 shallow slashes on each side. Rub with 1 tbsp extra virgin olive oil and ½ tsp sea salt and tuck the 1 lemon slices and a pinch of 1 tsp dried oregano into the cavities.
Step 2: Heat a ridged grill pan over a high heat until smoking, or the overhead grill to high. Brush the pan or rack with oil.
Step 3: Grill the trout for 5–6 minutes without moving them, until the skin is charred and lifts away cleanly.
6 min
Step 4: Turn carefully with a fish slice and cook for 4–5 minutes more, until the flesh at the thickest point is opaque and flakes easily from the bone.
5 min
Step 5: Whisk the rest of 3 tbsp extra virgin olive oil with the lemon juice, the remaining 1 tsp dried oregano and ½ tsp sea salt until cloudy. Pour over the fish, scatter with ⅓ oz fresh flat-leaf parsley and serve.

Nutrition per serving

Calories: 470 kcal
Protein: 46 g
Carbs: 2 g
Fat: 31 g
Fibre: 0 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does pestrofa sti skara take?: About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
How many people does it serve?: 2 as written. Change the servings above the ingredients and every amount scales to match.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of dried oregano?: Dried thyme or marjoram, same amount.
What can I use instead of lemon?: Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).

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