Italian-style BBQ trout

The cook, step by step.

1. 1

   Step 1

   Done

   In this recipe, we start by removing the trout from the packaging and patting it dry. Then we cut the zucchini and tomato into thin slices and salt the tomatoes slices so that the moisture absorbs. Now we mix the olive oil with a pressed garlic clove, pepper and salt and put it separately. We're gonna paint this in the fish.

2. 2

   Step 2

   Done

   Then fill the trout's belly with the tomatoes and zucchini slices to put in the fresh oregano and rosemary branches. Finally add the roasted pine seeds and button the trout with the butcher's rope so that the contents remain in place. Lacquer the trout with the olive oil mixture so that the flavors can be nicely absorbed during preparation.

3. 3

   Step 3

   Done

   We now set the barbecue to a dome temperature of 120 degrees Celsius and add when this temperature is reached 1 chunk of smoke wood to the coal or as in my case with the right apple wood pellets in my pellet smoker. Now the trout goes on the barbecue and we cook the trout to an internal temperature of 60 degrees Celsius in the thickest part of the fish. When this temperature is reached, the trout can be removed.

   Internal temperature: 60°C
4. 4

   Step 4

   Done

   Remove the trout from the barbecue when the internal temperature is reached and let it rest for about 5 minutes. You can eat it now! Bon appetit!

   5m