One of my readers mentioned using a fish cage when grilling, which reminded me that I had one. I had to find it first, then clean off the cobwebs but I’m glad I did.
This was the first time I used one but it was self-explanatory; a cage with 3 fish shapes and a hinge. So easy and stress free to use! Thanks, whoever that was!
Groseilles are red currants with a sweet, tart taste. I stuffed some in the trouts’ bellies along with a few sprigs of fresh thyme. Inspiration for this fish was from the French Saveurs’ recipe for mackerel.
These trout were in the freezer, just waiting for their chance to come out and shine! One for me and one for Jade 🙂
Grilled Trout Groseilles and Thyme
2 trout, gutted
Salt and pepper
Olive oil
Currants
Fresh thyme
Make four slashes with a knife on each side of the trout. Season with salt and pepper, then brush with olive oil. Stuff with the currants and thyme, place in a fish cage, then grill on high heat for about 5-6 minutes per side.
Wine suggestion: Meursault
Cooking in Sens 
Those look wonderful, trout is so tasty cooked like this.
Cheers
Marcus
Thank you Marcus. My first time with the currants. Very nice and worth a repeat.
Nice pair of trout – never tried them with redcurrants. Certainly looks good.
Thank you Roger.
They look wonderful. Very interesting the redcurrant stuffing!
Thank you Villy. We really liked the currants.
Mmmmm! Looks lovely – gorgeous pictures 🙂 I have never seen red currants, we only get the dried raisin variety.
Thank you Luxury. We also just eat them plain 🙂
You have a fish cage? You? But your kitchen is so sparse! I love the photos and the recipe!
Ho, ho, ho Greg. It wasn’t in the kitchen. It was down in the wine cellar, in a corner. Thank you.
A technicality!
😉
Yum! When’s lunch? Did the fish cage reduce the need for Pam?
I love trout. We enjoy it butterflied, dusted in a light flour/cornmeal mix, then pan-fried with butter, lemon, and capers.
I don’t know if it did or not because I liberally sprayed the cage before putting the fish in 🙂 I didn’t want to see any ripped off heads when I opened the cage. Thanks for the tip about the cage, though.
Your butterflied trout sounds delicious! I’m going to have the fishmonger butterfly them for me next time!
Great! I will look forward to your beautiful photos!
Look delicious! Reminds me that I have a “fish cage” buried somewhere in the garage… Time to go find it :).
Thanks Tessa. Heck yeah, the fish cage is the way to go!
Oh my goodness. Look at those fish! Beautiful pictures. As you saw, I nominated you for the Food Stories Award. I love the work you’re doing here! http://foodstoriesblog.com/food-stories-award/
Thank you very much plum!
Excellent stuff. I once spent a small fortune on one of those fish holders. I left it in the shed unused due to an Irish summer. The next year, I took it out to find it rusted beyond use. You have demonstrated that they work.
Best,
Conor
Thank you Conor. This one wasn’t expensive, and is pretty flimsy but it works fine. Glad I remembered it 🙂
I love these kinds of simple preparations! They always make such beautiful and elegant food. These trout must have made a really nice meal. Good use of a fish cage!
Thank you Daisy.
What a truite 😉
🙂
This looks and sounds delicious! I’ve never tried stuffing whole fish with red currant — fascinating!