Lake Trout on the Grill
Main Dishes • European
Description
Lake Trout on the Grill
Ingredients
- Trout 6 pieces
- Meyer Lemon Juice 0 fl oz
- Ground Black Pepper 0 oz
- Garlic 3 cloves
- Fresh basil leaves 1 bunch
- Cilantro 1 bunch
- Dill 1 bunch
- Sumac 0 oz
- Sweet Red Onion 1 head
- Olive Oil 0 fl oz
- Spices 3 pieces
- Bay leaf 2 pieces
- Narshehab sauce 0 fl oz
- Red Wine Vinegar 0 fl oz
Step-by-Step Guide
Step 1
Clean the medium-sized trout (150–200 grams), gut it, and rinse well. Make small (0.5 cm) cuts on the fillet side through the skin, 3–4 on each side. Generously drizzle with lemon juice, season heavily with salt and pepper, sprinkle with ground sumac, and lightly spray with olive oil (preferably using spray oil or brush with a bunch of herbs soaked in oil). Set aside in the refrigerator for 40 minutes.
Step 2
Pierce each fish through the back with a skewer, wrapping the tails in foil.
Step 3
Place the fish on prepared coals. Grill for 10–12 minutes. Meanwhile, on the grill rack, heat a heat-resistant dish, placing chopped onion, coarsely chopped herbs, garlic, allspice, and bay leaves at the bottom. Dissolve 10 grams of red wine vinegar with salt and sugar in 100 grams of boiling water. Pour into the dish. Without removing from the skewers, transfer the trout to the dish, tightly seal with foil, and leave on the grill for 10–15 minutes.
Step 4
Serve on the skewers, sprinkled with ground sumac and herbs, with narsharab sauce.
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