Fish need very little time to marinade. Here is a delicious combination of trout and tarragon (the spice used in, among other things, béarnaise sauce). Tarragon, garlic and lemon are used in both the marinade and again in the aioli (garlic mayonnaise).

Serving Size: 6-8 people

Grill Method: Indirect

Temperature: Medium

Preparation time: 30 minutes plus marinating time

Grilling time: Approx. 20 minutes, maybe a little more

The Grill

Soak a few handfuls of hickory wood chips in water for at least 30 minutes before grilling. Put a handful of drained chips on top of the barbecue coals just before putting the food on the grill. It is easy to use wood chips on a gas grill as well.

Aioli with fresh tarragon

3 tablespoons freshly squeezed lemon juice

1 teaspoon white wine vinegar

2 teaspoons Dijon mustard

A pinch of salt

2 garlic cloves

1 egg

1 egg yolk

4 dl sunflower oil

Sea ​​salt and freshly ground pepper (it is most common to use white pepper, but black pepper works well too)

2 tablespoons finely chopped fresh tarragon

1. Clean and divide the garlic cloves in half. Put lemon juice, vinegar, mustard, salt, garlic, egg and egg yolk in a blender. Mix until the mixture has a smooth consistency.

2. Gradually add the oil while the machine is still running. Start with a very thin stream of oil. Pour the oil faster when the mixture begins to thicken.

3. Season with salt and pepper, and preferably more lemon juice if you want an even healthier aioli. Pour aioli into a small bowl.

4. Lastly, mix in the tarragon. Cover the bowl with plastic wrap and place in the refrigerator until use.

The Marinade

2 cups extra virgin olive oil

Juice from 2 lemons

1 garlic clove

6-8 stalks fresh tarragon

Peel and crush the garlic. Mix together all ingredients in a bowl.

Additionally

4 whole small trout (400-500 grams), pre-cleaned

Sea ​​salt and ground black pepper

1. Place the fish on the kitchen counter. Make 3-4 cuts on both sides with a sharp knife. Put the fish and marinade in a plastic bag. Refrigerate the bag in a bowl for 2 hours.

2.  Remove the bowl from the refrigerator and place the fish pieces on a platter. Rub the salt and pepper, both inside and out.

3.  Place the fish pieces on a piece of aluminum foil on the cold section of the grill. Remove the lid and grill the fish until done.

4.  Place the fish on a platter and serve with aioli.

Tips

Use sunflower oil in the aioli to get the best flavor. Some other types of oils may work, but never use extra virgin olive oil on its own as the aioli will have such a strong flavor that it will be inedible. You may use a little extra virgin olive oil with another oil but not too much.

The reason that white pepper is used in aioli is that it does not show up so well in the bright sauce. Use black pepper if that is what you have.

Aioli is mayonnaise with garlic. For a typical aioli, skip the tarragon and double the amount of garlic.

If you are particularly fond of lemon and tarragon, you can put a few lemon slices and a stalk of fresh tarragon in the belly of the fish when grilled.