You will need: Fireclay bricks/extendable grill grate
Top heat: approx. 220-250°C
Preheating: approx. 15 minutes
Working hours: 30 minutes
Cooking time: approx. 20 minutes
Barbecue: approx. 3 minutes

Ingredients
(for 4 persons)

For the marinade:

• 2 tablespoons lemon juice
• 6 tablespoons olive oil
• 2 cloves of garlic, finely chopped
• 1 tsp rosemary, chopped
• 1 tsp thyme, chopped

For the Dutch oven:

• 4 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 5 medium-sized potatoes, diced
• 1 red bell pepper, diced
• 1 red pepper, finely chopped
• 1 tbsp tomato puree
• ¼ l white wine
• 400 ml fish stock
• 4 cl white port wine
• 200 g strained tomatoes
• 1 bay leaf
• ½ tsp fresh thyme leaves
• Salt, pepper

In addition:

• fresh sprigs of thyme

Rinse the gutted trout thoroughly under cold water, pat dry and fillet. Mix the lemon juice, olive oil, garlic and herbs and marinate the trout fillets for about 2 hours. 

During this time, heat the Merklinger to approx. 220-250°C.

Heat the olive oil in a fireproof pan on the pull-out grill rack directly over the fire. Sauté the onions, garlic, potatoes, peppers and pepper. Season with salt and pepper. Stir in the tomato purée and sauté briefly.

Pour in the white wine, fish stock and port. Stir in the strained tomatoes. Add the bay leaf and thyme leaves and simmer for about 20 minutes. 

Shortly before the end of the cooking time, remove the fish fillets from the marinade. Drain and season with salt on the flesh side.

Grill the fillets on the skin side for approx. 3 minutes.

(You can place the pot on the firebricks during this time).

Serve the "fire pot" in soup bowls. Arrange the grilled trout fillets on top. Garnish with fresh sprigs of thyme and serve with pesto and freshly baked focaccia from the Merklinger.