Preparation time: 10 min
Marinade: 24 h
Cooking time: 30 min
For: 4 pers.
Ingredients:
1 600g trout fillet, bone-in
300g salt
200g sugar
75g vodka
15g grapefruit zest
15g crushed juniper berries
10g crushed black pepper
Applewood chips
Preparation:
1. Mix the salt, sugar, vodka, grapefruit zest, juniper berries and pepper, cover the trout fillet and leave to marinate for 24 hours, until the trout becomes firm.
2. Light your Kokko with a fire starter and a block of charcoal. The aim is not to produce heat, but to create a glowing ember that will consume the apple wood shavings to produce a very thick smoke.
3. Once the charcoal block has reddened, cover it with moistened applewood shavings to create a thick smoke.
4. Place the trout fillet on the grate and leave the top and bottom flaps ajar to allow a gentle circulation of air, ensuring even smoking.
5. Smoke the trout for 30 minutes at high intensity, remove and leave to dry for 24 hours in a cool place, uncovered.
6. De-barrel and eat whenever you like. Cook the apples for 20 minutes, they are cooked when they are well wilted. Leave them to rest for 10 minutes so that they can rest and release their juices.
Advice :
The trout fillet is only de-boned at the end, as it loses water during the marinade, thus avoiding the formation of holes where the edges should be, and thus an unsightly appearance.
