Ingredients
Method
1.Preheat the barbecue over medium-high heat.
2.Season the cavity of each fish with salt and pepper and fill with the eschalot, chervil and butter. Rub the outside of the fish with half of the olive oil, salt and pepper and secure to close. Grill fish for 6-7 minutes on each side.
3.Meanwhile, drizzle the fennel with the remaining olive oil and season with salt and pepper. Cook on the barbecue for 8-10 minutes until just tender, turning occasionally.
4.Remove from the hotplate, place on a platter and scatter with the preserved lemon and reserved fennel tips. Drizzle with extra-virgin olive oil and serve with the trout, topped with extra chervil leaves.