Hot Air Trouts

Those trouts are stovetop smoked and baked finished in the oven until they are perfectly delicious. The flavors of the herbs, spices and hickory smoke are just rich and wonderful. Serve with french baguette bread, to dip it into those tasty drippings.



What you need:

2 fresh cleaned raw (thawed) trouts

1 tbsp garlic butter

1 garlic clove, finely minced

2 tbsp fresh chopped onions

1 tbsp fresh chopped basil leaves

1/4 tsp dried thyme

1 tbsp fresh chopped parsley

1/2 tsp sellerie salt

1/2 tsp sea salt

1/4 black ground pepper

pinch sugar

1/4 tsp paprika

1 tbsp olive oil

1/2 tsp lemon juice

organic lemon, sliced into slices

4 tbsp hickory wood chips

1 small tomato, finely chopped


steam basket


Preheat your oven to 180 C or 350 F. In a large pot, that has a matching tightly closing lid, lay a piece of tinfoil on the bottom of the pot.  Lay on top of the tinfoil the wood chips, and set  the steam basket on top. Melt the garlic butter in a bowl. Add all other ingredients to the melted butter, and stir well. Take the trouts and cut 3 slits into the skin of each one of them. Take a piece of tinfoil ( longer as your trouts) and lay your trouts on top of it. Twist the ends together, like a little bowl, leaving the trouts visible. Coat and fill your trouts with the herb butter and lemon slices. Set the pot filled with the wood chips and the lid on top of your stove. Set the heat on your highest level for about 8 min, till you can see smoke through your lid. Add your trouts and smoke them for 10 min. Take them out of the smoker and lay them with their foil on a baking tray and bake them in the oven for additional 15-20 min ( depending on the size of your trouts). Keep an eye on them, so you wont overcook them. Serve immediately.


PS: You could easily replace the trout for salmon or any kind of whole fish. Just adjust the cooking time.

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