Smoked trout
Δημοσιέυτηκε: Fri, 07/08/2011 - 00:00 || Ενημερώθηκε: Fri, 07/12/2013 - 15:33
A mixture of sawdust from cedar, oak and other types of wood (according to taste) is used for the smoking - which also cooks the fish. This mixture will determine the aroma of the smoke.
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EmailIngredients:
1 trout per person (approx. 300 g)
oil and lemon
finely chopped parsley
Procedure:
Sprinkle heavy salt on the trout and then smoke in a special chamber for 20-25 minutes.
Tips
Serve the trouts open: doused with a lemon-oil mixture and garnished with parsley and boiled potatoes.
