|4||trout(n) or other fish (200-300 g/Person)|
|1 EL||juniper berry(n)|
|1 EL||mustard seeds|
approx. 20 Min.
approx. 8 hrs.
/ Calories p. P.:
You need either a compact Smoking oven or Smoking a ton, and flour and, optionally, small chopped beech wood, e.g., wood for the fireplace chopped into small pieces.
Thus, the fish taste later, so, as you would expect of smoked fish, it must first be loaded, at reliable is the use of 3% sodium brine for at least 8 hours (If it needs to go fast, you can also use more salt, you risk but an over-Salted the fish, if you wait too long). First of all, mustard grains, juniper berries and Bay leaves briefly in 200 ml of water, boiled and still hot broth, the salt dissolved. This broth is then filled in a suitable large vessel (bucket, roasting pan, etc.) with cold water to 2 litres and the excluded, washed in fresh fish. The most convenient way to let the fish now in the fridge or cellar overnight.
About 1/2 hour before Smoking, remove the fish and Drain on a rack or, alternatively, with a cloth wiped dry.
The actual Smoking:
In The Compact Smoking Oven:
here are 2 TABLESPOONS to be sprinkled on the book of flour on the bottom of the oven and the trout on the grates. The furnace is sealed, the included alcohol burner is filled and lit. If the fully-filled burners are empty, the fish is finished, that takes about 30 minutes.
In the Smoking ton:
here is first of all made in the combustion chamber, a fire with 1 kg of beech wood and the fish cooked for 20-30 minutes at full flame and open lid (they are cooked when the belly flaps spread). Then put on the lid and on the gluten-8 EL Buchenmmehl are scattered. The fish remain, depending on the desired taste of 30-60 minutes in the smoke. Under the circumstances, it may be at a very low gluten-is needed to rekindle the fire in between, even with the lid open, and repeat the smoke-generation.
The smoked fish are warm-especially delicious, but it stays in the fridge for at least 3 days.
A freshly baked bread with Butter, the taste completes the experience.