1ocean trout (2kg-2.5kg), cleaned, head and tail removed, halvedFor brushing:melted butterLabne300 gmnatural yoghurt150 mlextra-virgin olive oilSourdough stuffing200 gmrye sourdough, coarsely torn100 gmbutter1 cup eachcoarsely chopped flat-leaf parsley and dillFinelygrated rind of 1 lemon1garlic clove, crushedCucumber salad2telegraph cucumbers, half peeled, thinly sliced1small white onion, thinly sliced and rinsed under cold running water60 ml(¼ cup) extra-virgin olive oil2 tbspwhite wine vinegarJuiceof 1 lemon, plus wedges to serve½ tspblack sesame seeds1 cup eachcoarsely chopped mint and coriander
For labne, tip yoghurt into a sieve lined with muslin and set over a bowl, cover and refrigerate overnight to drain. Place in a shallow bowl, pour olive oil over and refrigerate until required.
For sourdough stuffing, preheat oven to 140C, spread bread on a tray, place in oven to dry, stirring occasionally (10-15 minutes). Heat butter in a frying pan, add bread and stir until starting to toast (2-4 minutes), then stir in herbs, lemon and garlic and season to taste.
Place a side of trout, skin-side down, on a board and spoon breadcrumb mixture on top. Sandwich with the other side, skin-side up, and tie with kitchen string at 10cm intervals. On overlapping sheets of foil, place a long sheet of buttered baking paper, buttered side up. Place trout in the centre and put another another piece of buttered baking paper on top, buttered side down (this stops the skin sticking to the foil and also colours the fish a little). Wrap the foil around the trout to seal and barbecue over medium heat, carefully turning twice, until a meat thermometer inserted in the thicker end reads 50C, or a metal skewer inserted for 20 seconds feels warm when touched to your lip (20-30 minutes).
For cucumber salad, combine cucumber, onion, olive oil, vinegar, lemon juice and sesame seeds in a bowl. Toss to dress and season to taste, then transfer to a serving bowl and scatter with herbs. Serve trout with salad and labne on the side.