Рецепт Robert Vautier's Foil Pack Trout
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Ингредиенты
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Инструкции
- The first thing to do is start your fire! You want a warm coal-based fire. While waiting for the fire to die down, take the trout and clean them, removing the gills and guts. Try not to seperate any of the bones from the spinal column. Leave the head and the tail on the fish. Use the aluminum foil to make a square-looking dish by raising the corners of the foil. Place a small amount of butter on this side of the foil along with some lemon juice from the lemon. Put a lemon slice inside each of the fish, and place the fish in the foil, head to tail. Put some more butter on the exposed side of the fish. Sprinkle on some paprika and seal it up. Take another large piece of foil and wrap the fish into a pack so which the juices won't leak.
- Clear flaming logs out of the way and push coals under the fire rack and place the fish on the rack over the coals. The rack should be 9" to 14" above the fire. Keep fire going to the side and push in more coals as needed. Take an onion for each person and peel off the outer skin. Wrap the onion in foil with a stem on top. Place onions directly in coals - bury them so all you see is the foil stem.
- Turn the fish at 15 min. Be careful not to puncture the foil pack and lose all the juices. The fish will take about 30 min total. The onions about 20 min. Using the glove and the tongs, take the onions out of the fire and let them sit for 2 to 3 min. Remove the fish from the grill and open the foil pack. The fish should just fall off the bone. The onions should be carmalized on the outside and white in the middle. Good eating!
- This recipe yields 4 servings.