|4||pce||Sprigs of thyme|
|Stock for flavouring pan|
|200||g||White wine and/or fish stock|
|2||Sprigs of rosemary, finely chopped|
|2||Sprigs of thyme, finely chopped|
|2||Sprigs of dill, finely chopped|
|1||Lemon, finely chopped|
|1||Garlic clove, crushed|
Season the inside of the trout with salt and pepper, fill with herbs and sprinkle with lime juice. Cut 5 mm deep slits into the trout with a sharp knife, 3 times on each side. Fill the stock into the flavouring pan.
Remove the grid, put the flavouring pan into the funnel, and replace the grid. Preheat the barbecue for at least 15 minutes with the lid closed at a medium setting. Reduce heat, place the trout in the middle of the hot grid to cook for between 12 and 15 minutes at 200 °C.