Spicy trout on grill
Ingredients: 1 trout piece about 250-300gr lemon juice smoked chicken 1/2 bay leafs salt and pepper to taste chopped dillbutter garlic potatoes Preparation: The eviscerated trout is washed and dried with a soft cloth. Rinse it with salt and pepper inside and out. Place the fillets inside the trout. Pour with lemon juice and add dill. We put in a film coated with a fat advance. Wrap tightly with foil as a package, previously greased with butter and then grill. Serve with stewed potatoes in butter and garlic. Goes excellently with beer or wine.