Finn Give Me Trout Pout!

I allways crap on about the freshness of fish. My best suggestion to date is: Go get your own!

So this time my two sons, myself, and a pair of friends, get a spot of sunrise fishing in. ( Trout are best fished at sunrise or sunset, thats when they are most active.) So I cast, and cast, and cast. Finn says can I have a go. Sure, here's a rod... Cast;) Bang. Bang. Bang! Mind you, this is Finns first time ever fishing. Final score is: Jem= 6(2ib). Finn= 3(2ib). Roters=1(2ib). Archer=0. Brock=big fat zero!

After all that we got em home and cooked them:

Fresh rainbow trout. Stuffed with dill, parsley, onion, garlic, lime, salt, and pepper. Befor stuffing I patted down the skin with paper towl and sprinkled some salt flakes over the skin to remove excess moisture. Kitchen twine was used to secure the stuffing.

To cook the trout: 1 kg of heat beads were used in a kettle BBQ. With the coals well alight the lid was placed on with vents at half way closed. Leaveing the BBQ to heat for five minutes, the trout was placed on the grill head towards the coals. A small handfull of dryed Hickory chips were sprinkled over the heat beads and the lid placed on top^. After 40 minutes another small handfull of wood chips were placed on the coals. 1 hour and 10 minutes was enough to cook four trout weighing in at around 2.5 pounds. *

* I know your thinking that 1:10 is a long time to cook a 2 pound trout. Whats writen above describes a method of cooking known as 'hot smokeing'. To cook in this way is like useing a very slow oven. (150c). With added smoke.
^Because the trout was very, very fresh, not over smokeing is importaint. Give a big blast of smoke at the beginning to get the flavor going. Then once the flesh has cooked and contracted abit, another blast of smoke can penertrate deeper into the meat without over powering the taste of delicate fish.

The end result being an evenly and lightly smoked trout carrying the subtle flavors of the stuffing throughout the fish.

To serve: The meat was pulled (easly) from the bone and rested on a bed of: Fennel and grilled zuccini, with parsley and torn buffalo mozzarella. Lighly seasoned, drizzled with extra virgin olive oil and juice of lime.

Well done fishing Finn!