Turn on your BBQ to preheat while preparing the recipe. I use some wire racks to place the prepared fish on, just to keep it above the surface of the BBQ and prevent burning or sticking. Be sure to grease the racks and have them ready to put in place.
If you didn’t have your fish filleted, watch the video and follow my instructions. I didn’t demonstrate this but carefully pin bone the fillets. Run your hand along the flesh and you will feel a little line of bones popping up, grip them tightly with the pin bone tweezers and pull them out one at a time.
Place a few lengths of cooking string on a large chopping board, then lay down some rashers of bacon right in the middle and scatter over some sprigs of thyme. Lay your ocean trout fillet, skin side down, right on top of the bacon. The bacon will protect the fish from getting burnt on the BBQ, keep the flesh moist and will become irresistibly crispy.
Lightly dry fry (no oil) the almonds in a pan for a couple of minutes – watch them carefully as they don’t take long – then bash them up using a pestle and mortar. Try to get some powdery and some chunks. Put the almonds into a bowl and rip in the mint.
Take the crusts off the bread and whiz it up in a food processor. Add the lemon zest, chopped garlic, artichoke hearts, and a good splash of olive oil to the bowl with a pinch of salt and pepper. Mix it up well then taste it and adjust the seasoning if necessary.
Sprinkle the mixture over your prepared fillet, really pack it on as it’s so delicious you won’t want to miss out on any. Carefully place the other fillet of the ocean trout on top, followed by bacon rashers and a few sprigs of thyme again. Now secure it all together with the cooking string – I do three loops of the string before completing the knot as it holds more secure. Trim off the excess and you are ready to go!
Place in the middle of the preheated BBQ, closet the lid and cook. The bacon will go golden and crispy. Use a temperature probe at the thickest part and remove the fish when it reaches 60C.
Season the yoghurt generously with salt and pepper and add a little lemon juice.
When the fish is ready, cut the string and serve the fillets with a nice drizzle of yoghurt and a green salad. Give everyone a lemon half on their plate so they can squeeze the juice over their fish.