Smoked trout with balsamic and smoked tomatoes

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Ingredients for 4 persons

  • 4 trout
  • 300 g of smoking chips made of beech wood
  • 4 thyme branches
  • 1 dill branch
  • 1 lime
  • 500 g cocktail tomatoes
  • 4-5 basil leaves
  • 1 onion
  • 3-4 cloves garlic
  • 100 ml olive oil
  • balsamic cream
  • salt
  • pepper
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Prepreparation

Place the smoked chips in lukewarm water for 30 minutes in the aroma pan to keep them moisturized. Pour off water afterwards. Season the trout's belly with salt and pepper, fill with thyme sprigs and 1/4 of the dill and sprinkle lightly with lime juice. Cut 5 mm into the trout each side 3 times with a sharp knife. Wash cocktail tomatoes, lightly cut up over cross. Chop the onion, mix them with olive oil, salt and pepper. Carefully scrape one whole garlic cloves with a sharp knife and add them. Wash basil leaves cut them into a quarters. Add the sliced cocktail tomatoes to the grill  (closed grill - like a kettle grill, such as the OUTDOORCHEF grill), sprinkle it with the olive oil mixture, add basil leaves, then stir gently.

 

Preparation

Remove the grate, place the aromatic smoking chips in the funnel, replace the grate. Lightly oil the grate where the trout will be placed. With the lid closed, heat for 15 minutes to maximum heat until the chips release their flavor and begin to smoke. Then reduce heat to about 200°, place half moon in the middle of the grate, place trout around it. Grill both for about 12-15 minutes with the smoke flavoring. The trout are ready when the dorsal fin can be easily pulled out. Add lines of balsamic cream over cocktail tomatoes arranged in a half moon as decoration before serving. The garlic cloves can be easily removed from the smoked tomatoes before serving.

NORDSEE Frischfisch Rezept: Geräucherte Forelle mit Balsamico-Rauchtomaten NORDSEE Frischfisch Rezept: Geräucherte Forelle mit Balsamico-Rauchtomaten NORDSEE Frischfisch Rezept: Geräucherte Forelle mit Balsamico-Rauchtomaten NORDSEE Frischfisch Rezept: Geräucherte Forelle mit Balsamico-Rauchtomaten
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Our NORDSEE tip

In a kettle grill, the fish does not need to be turned because of the circulating heat. This indirect grilling method allows the heat to be distributed evenly throughout the grill. This is the perfect way to prepare different vari