The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Ember-Cooked Trout Stuffed With Sumac and Thyme

Advertisement

Ingredients

4 whole trout, cleaned and cooked

Kosher salt

Freshly ground pepper

4 tablespoons ground sumac

24 sprigs thyme

Extra-virgin olive oil, for drizzling

Lemon, for finishing

1 handful arugula

Directions

  1. Season trout with salt and pepper, inside and out. Sprinkle 1 tablespoon of sumac inside each fish and stuff with 6 sprigs of thyme.
  2. Drizzle fish with olive oil until shining, and place directly on hot coals. Look for bright red and white coals. Allow skin to char before carefully flipping over, about 5 minutes. Flip each fish over and char other side. Don’t worry about coals sticking to skin – the idea is to remove the skin when eating the fish.
  3. To assemble, place fish on a big platter. Drizzle with more olive oil and a squeeze of lemon then top with a few sprigs of thyme and arugula.
Print Recipe