Madeleine Kamman

Grilled Wild Trout

Preparation info
  • FFR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This is the essence of simplicity. To aid in grilling, use an oblong wire basket. Any sweet cold water fish will serve just as well: steelhead, Mackinaw, Dolly Varden, large brown trout, and especially the precious Arctic char (Salmo salvellinus).

Ingredients

  • Corn oil as needed
  • 1 large freshwater trout of your choice or as the luck of the fisherman will provide, 3 to 5 pounds dressed with head left on

Method

Fire up the barbecue. Rub the basket all around with a thin layer of oil. Also lightly oil the fish’s surface. If the fish has been cleaned so that the belly is split open, do not cut slashes in its robe; if it has been cleaned the European way with the belly is still closed, cut slashes ¼ inch deep on one of its sides.

Once the coals are red, starting to turn white, place the grill bas