Method
1/ Ensure your BBQ is lit and hot, allow flames to die down.
2/ Finely slice all the vegetables into thin strips, make sure they are clean and then mix altogether.
3/ Chop the half the parsley and dill but retain the stalks set the other half aside.
4/ Lay a sheet approx. 30cm in length of aluminium foil on to your table on top lay a sheet of greaseproof paper the same size. Repeat 4 times.
5/ Place the vegetables onto the paper equally between the four papers. Place a portion of trout on top of this.
6/ Pour over 100ml of Staropramen ensuring it stays within the paper, season the fish and sprinkle with the fennel seeds and 2 cloves. Put on top any parsley and dill stalks.
7/ Carefully fold over the greaseproof paper and crimp the sides together enveloping the contents, keeping the Staropramen from spilling out.
8/ Now bring the tinfoil up and do the same, this is to protect the paper from the heat of the grill. Ensure it is tightly crimped but allowing airspace inside for the Staropramen to steam the fish and vegetables.
9/ Place the parcels onto the BBQ away from direct heat or flames and allow to cook for approx. 15/18 minutes.
10/ Take the softened butter and add the zest of the lemon, mix into the butter, finely dice the ginger and also add, finally chop the remaining parsley and mix altogether. This can be made in advance and rolled into shape between clingfilm and stored in your fridge.
11/ Carefully remove the parcel from the BBQ and place onto a tray, carefully unseal the parcel and be careful of hot steam. Check your fish is cooked and then gently remove and put onto your plate,
Put a slice of butter onto the fish and allow to melt, finish with the steamed vegetables arranged on and around the fish and add fresh dill to garnish.
12/ Serve. New potato salad and fresh grilled asparagus would be a perfect accompaniment.