Grilled trout with garlic flower - Le Coup de Grâce

Ingredients

• 600 g trout fillet
• 3 tablespoons olive oil
• 2 tablespoons finely chopped garlic flower
• 2 tablespoons Dijon mustard vinaigrette, Provence herbs and garlic flower
• 1/2 teaspoon of Special Hop sauce, spicy sauce – Citrus and Hops
• 3 good pinches of lemon salt Nº6 by La Pincée
• Freshly ground pepper
• Equipment needed: non-stick barbecue baking sheet
• 1 container cherry tomatoes, cut in half
• 2 tablespoons basil kimchi
• 1 tablespoon Dijon mustard vinaigrette, Provence herbs and garlic flower
• Salt and pepper from the mill