Teriyaki trout with lime

Serves 4

 4 ready-to-cook trout (each approx. 250 g)
2 untreated limes
 ½ bunch of continental parsley

For the marinade:
3-4 tbsp. Kikkoman Teriyaki marinade
1-2 tbsp. rapeseed oil

For the dip:
250 g crème fraîche
 ½ bunch of continental parsley
3-4 tbsp. Kikkoman Teriyaki marinade

Wash the trout under running water and carefully dab dry with kitchen roll. Wash the limes, cut one of them into slices, grate the rind of the other one and then squeeze it. Wash the parsley, pluck off the leaves and chop them.

To make the marinade, mix together the Teriyaki Marinade, lime juice and rapeseed oil. Brush the trout inside and out with the marinade, fill each one with two slices of lime and some parsley (taken from half of the original amount) and seal the openings with small wooden skewers. Grill the trout for approx. 8-10 minutes on each side.

To make the dip, mix together the crème fraîche, grated lime rind, parsley and Teriyaki Marinade.

Tip: Serve with potatoes cooked in foil on the barbecue