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Smoky Plum Fish

Smoky Plum Fish Smoky Plum Fish

Smoking the trout in the kettle grill is easy:

For the brine (9%), dissolve the salt in lukewarm water and soak the fish in it for at least 6 hours.

At the same time, soak the prunes in a little white wine. Rinse the soaked trout, pat dry, and stuff with prunes. Load the grill with the briquettes that have burnt for a while in the chimney starter (till they give off indirect heat) and lay the fish on the well-oiled grill above the embers. For the optimal handling of the trout on the grill we recommend you to use Axtschlag Strong Hook – the handmade smoking hooks. Let the fish smoke by the closed lid for 5 minutes. Then put the handful of the Plum Chipsonto the embers every 5 minutes. After about 20 minutes of total grilling time, take the trout off the grill and serve.

Additional Info

  • Ingredients: 3 trouts, 300 g prunes, 1 bottle of white wine, 90 grams of salt, 1 L of water
  • Materials: kettle grill, 1.5 kg charcoal briquettes, Wood Chips 500g (Wood Smoking Chips Plum)