Grilled Salmon Trout with Spicy Peach Sauce

For the sauce, remove the peaches from the pit and cut into slices.

Remove the peel from the ginger and chop finely. Boil with sugar, port (1) and white wine. Add the peaches and cook on high heat for twenty minutes.

Put the peppercorns in a sieve, rinse them under cold water, then crush them in a mortar or with the back of a knife. After fifteen minutes of cooking, add the pepper to the peach sauce and simmer for another five minutes. Season the sauce with salt and freshly ground pepper to taste, then cool.

Pat the salmon trout fillets for bones with your fingertips and remove them with tweezers.

Place each salmon fillet on a large piece of aluminum foil and drizzle with a little port wine (2) and oil. Quarter the lime and top each fillet with a lime wedge and a bay spice. Season lightly with salt. Fold the foil, but still leave a gap open at the top.

Grill the salmon trout fillets at a sufficient distance from the embers for about fifteen minutes or roast them in the oven heated to 180 °C on the second rack from the bottom for ten to twelve minutes.

Serve the sauce separately.

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