Vorheizen: ca. 30 MinutenArbeitszeit: 15 MinutenHeißräuchern: ca. 45-60 Minuten Zutaten 750 g Lachsforellenfilets mit Haut Für die Salzlake (7%ig): Außerdem: Vor dem Räuchern: Für die Salzlake (7%ig): Das Salz in einer ausreichend großen flachen Wanne in dem Wasser auflösen. Forellenfilets gründlich waschen und in das Salzwasser einlegen. Für 12 Stunden in den Kühlschrank stellen. Am […]
You will need: Rotisserie with grill spit deviceTop heat: approx. 200-220°CPreheat: approx. 15 minutesWorking time: 10 minutesGrilling time: approx. 40-50 minutes (depending on weight) Ingredients Insert the rotisserie with the grill spit device into the Merklinger. Heat the Merklinger to approx. 200-220°C. For the Steckerlfische you need a nice glow in your Merklinger, push the fire all the way back so that no fat gets into the embers [...].
Ingredients (for 2 portions) 2 fresh, gutted trout (300-400 g each)natural salt for degumming For the spice stock: 1 juniper berry 1 bay leaf (alternatively: herbs or herb mixtures to taste) For the brine (10%ig): 150 g natural salt (without anti-caking agent) For smoking: Beech wood/chips 1 handful of juniper berries Fresh rosemary or juniper sprigs Beech wood flour Smoking hook (1 small stainless steel bowl) Beforehand, the [...]
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