Put the grill plank for 60 minutes in water; add 100ml of white wine to the water and squeeze a lemon.
In the meantime, prepare the grill for indirect heating at 200° C.
Rinse thoroughly the salmon trout in cold water inside and out. Cut the lemon into slices, cut them in half again and then cover with the pink curry. Place the trout on the cedar wood plank and cut the skin side through several times. Now the marinated slices of lemon put in the previously cut skin. Season the trout inside and out with sea salt, pepper and a little lemon. Then place the trout on the plank and on the grill, close the lid and grill for about 40 minutes. We recommend to serve the fish on the plank and to fillet it on the table.
For larger fish, we recommend using the XL-planks. Depending on your taste choose cherry, alder, and red cedar planks for cooking of fish.