Pastrva

Preparation of the fish: clean it of the entrails and gills, make an incision on the side along the spine. It is good to dry with a paper towel because it is preferable to put the fish on the grill dry. Salt the fish only on the outside, never on the inside, as this will draw the juices out of it. To keep the skin firm, the fish can be lightly sprinkled with lemon juice. For more intense aromas, the fish gut should be filled with herbs such as rosemary, sage, basil, according to your own taste.

Place the fish on the hot grill grates. The red-hot grill quickly fries the fish, preserving its juiciness and richness of flavor. For extra juiciness, coat the fish with a sprig of rosemary dipped in high-quality olive oil during baking. Depending on the size, the fish is baked for approximately 3 to 5 minutes on each side.

You only turn the fish once, and it is ready when the skin takes on a brown-golden color and becomes crispy. It should not be kept on the grill for too long so that it does not burn and lose its juiciness. Perhaps the easiest way to control doneness is to remove the fish from the heat as soon as the meat begins to slowly separate from the backbone.

Preparation of Swiss chard and potatoes: Wash Swiss chard in cold water, separate stems from leaves and cut into smaller pieces. Peel the potatoes and cut them into cubes.

Boil water in a pot, add a pinch of salt and cook the potatoes for about 20 minutes, depending on the size of the cube.

In another pot, cook Swiss chard for 5 minutes.

While the potatoes and swiss chard are cooking, put the garlic and olive oil in the pan and heat it all up, adding the drained swiss chard and potatoes and stir for just 2 minutes until all the flavors are infused. Salt as desired.

Serving

With the fish, serve chard and potatoes together with salad and lemon.

Interesting facts about the dish

Apart from the fact that trout has a relatively low energy value, its meat is an excellent source of complete proteins necessary for normal growth and functioning of the organism.

Many will agree: preparing fish on the grill is a special experience from a gastronomic, but also a social, point of view. Grilled fish is a traditional way of preparing food characteristic of Herzegovina and allows this food to be delivered to the tables in its original form. Fish is better and tastier the less complicated it is.