Ingredients:
- 1 trout piece about 250-300gr
- lemon juice
- smoked chicken
- 1/2 bay leafs
- salt and pepper to taste
- chopped dill
- butter
- 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.