The whole rainbow trout with Rosemary and garlic and potato slices

Ingredients for The whole rainbow trout with Rosemary and garlic and potato slices

Instructions for The whole rainbow trout with Rosemary and garlic and potato slices

To prepare the The whole rainbow trout with Rosemary and garlic and potato slices recipe, please follow these instructions:

Preparation: Rub the leaves of Rosemary twigs and mix them with crushed garlic and 1 tablespoon olive oil. Fill the cleaned fish with the mixture and place them in a dish.

Marinade: Pour marinade over and let the fish tow in marinade at keel in approximately 3 hours.

Grilled potato slices: the potatoes cut into 1 cm thick slices lengthwise and brushed with olive oil and spices.

Dill cream: Turn the chopped dill into the cream fraichen and season with garlic, lemon juice, salt and pepper.

At the Grill: Start with potato slices they must have a lead of about 15 min. Brown them over the direct page and turn them during cooking, so they are not branker. When you have the color you want, they are moved to the indirect side of the grill, where they finished while grilling barbecues forellerne over the direct page.

Grill grate thoroughly lubricated with oil – use EVS. a piece of oil soaked paper towel. Put the fish on the greased grill over direct heat and let them 5-6 my grilling per side.

Tips:
If you need to make you hope to keep the skin on the fish, it is important that you lubricates the grate thoroughly with oil and to you at the same time, retain as much of the marinade on the fish as possible. Be careful when you turn the fish, Jack Palette under the fish from the dorsal side and gently pry off the free of the grill ristens grip. The accident is out and the skin stays on the grate, so taste the fish, after all, still just wonderful.