Spicy trout on grill


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

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.