Braai Trout with Fennel & Chakalaka Butter
Nothing says South Africa like a smoky braai!
Ingredients:
- 4 trout portions (skin on)
- 1 fennel bulb, thinly sliced
- 2 Tbsp olive oil
- Salt and freshly ground black pepper
- 1 small onion, finely chopped
- 1 small tomato, chopped
- 2 tsp chakalaka (mild or spicy depending on preference)
- 50g butter, softened
- Lemon wedges to serve
How To Make Braai Trout with Fennel & Chakalaka Butter
- Season trout portions with salt and pepper.
- Brush lightly with olive oil.
- In a small bowl, mix softened butter with finely chopped onion, tomato, and chakalaka, set aside.
- Toss thin fennel slices with a drizzle of olive oil, salt, and pepper.
- Wrap in foil with a splash of water or braai lightly in a grill basket.
- Grill trout skin-side down on medium-hot coals for 3–4 minutes.
- Flip and cook 2–3 minutes until just cooked.
- Once cooked, top each trout portion with a dollop of chakalaka butter while still hot so it melts over the fish.
- Serve with grilled fennel on the side and lemon wedges.
Beautiful