-
1
Rinse the trout well, removing any membranes and blood that the fishmonger may have overlooked.
-
2
Pat dry with paper towels.
-
3
Lay the trout flat on your work surface and, with a sharp knife, score each fish crosswise at 3 or 4 places, about 1 1/4 inches apart.
-
4
(For scoring tips, see the Note on page 124.)
-
5
To enrich the fish and to help it more easily release from the grill rack, rub it with a little oil, inside and out.
-
6
Season the cavity and then the skin with salt and pepper.
-
7
Set aside.
-
8
Arrange the noodles on 2 plates in 2-inch mounds for easy serving.
-
9
Set the noodles out on the table with the rice paper rounds and water bowls for dipping them, the vegetable garnish plate, and the dipping sauce.
-
10
Set each place with a dinner plate.
-
11
Have the scallion oil garnish ready.
-
12
To cook the trout, prepare a medium charcoal fire (you can hold your hand over the rack for only 4 to 5 seconds) or preheat a gas grill to medium.
-
13
Grill the trout, turning once, for 5 to 6 minutes on each side, or until the skin is crisp and lightly browned.
-
14
The trout is ready when the meat is opaque.
-
15
Peek inside the cavity; there should be no sign of blood.
-
16
Use 2 spatulas to transfer the fish to a platter.
-
17
Scatter 2 tablespoons of the scallion oil garnish on top of each fish and bring the rest of the garnish to the table.
-
18
Explain to any diners new to this dish how to make their rolls.
-
19
First soften a rice paper round in the water bowl and place it on a plate.
-
20
(See page 331 for tips on working with rice paper.)
-
21
When the rice paper is pliable and tacky, layer the ingredients on top in the following order: a lettuce leaf, some torn herb leaves, a few cucumber slices, some noodles, a little scallion oil garnish, a piece of fish, and a drizzle of sauce.
-
22
Wrap up and enjoy.
