German Grilled Trout Recipes

GERMAN GRILLED TROUT

Steps:

• If the trout are frozen, thaw.
• Rinse and dry the fish, removing the heads if you like.
• Cut 3 shallow gashes on each side of the fish.
• Rub fish with the salt and pepper, and arrange side by side in an oblong pan or dish.
• Mix wine, lemon juice, and rind.
• Pour the mixture over fish and let marinate for 2 hours, turning a few times.
• Use a double-hinged wire grill and spread the bay leaves over one side.
• Drain the trout and arrange over the bay leaves.
• Brush top with melted butter.
• Close the grill, and place it 5 inches over heat.
• Grill 20 minutes; turn rack several times and baste the fish with melted butter.
• Discard bay leaves.
• Serve fish with lemon quarters and grilled tomatoes. Serves 6-12.

WHOLE GRILLED TROUT

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities.
• Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.

GERMAN GERAUCHERTE FORELLE NACH ART DES HAUSES (SMOKED TROUT)

Steps:

• Mix the salt, Worcestershire sauce and lemon juice and rub it all over the trout (inside and out).
• Mix the parsley and watercress and place it inside the trout.
• To smoke, follow the instructions attached to the smoker. Slow, cool smoking is recommended.
• Traditionally the smoked trout is served with boiled parsley or dill potatoes and a salad made from sliced apples with a cream and horse-radish dressing.
• German Traditional Cooking by Tony Schmaeling.