The Oktoberfest atmosphere cannot be complete without hearty and ingenious food. It's good to have a little something to support the various beers! The first such dish we have brought you is grilled trout with beer batter. Why brilliantly simple? You can buy the pretzels ready-baked, and the trout will live happily in the oven and require little preparation other than thawing them out the next morning - strictly in the fridge.
Ingredients for 4 people:
- 4 pieces 20-25 dkg whole, cleaned trout
- 4 pieces ready baked Bavarian beer garden
- Salt, pepper to taste
- 1 lemon
- 4-6 cloves garlic
- 1 sprig of leek
- 1 head onions
- 20 dkg vaj
- 1 bunch fresh dill
- 5 dl beer
- 1 bunch of fresh parsley
- Olive oil
- 1 bunch of fresh thyme
Preparing the grass oil:
- Then trim the flesh of the melted trout every 5 cm on both sides and preheat the oven to 180°C before cooking. When you're done, take a sip of the chilled beer.
- Then remove the butter from room temperature. When it is hot, add the finely chopped butter. capro and parsley, with the grated garlic and a little squeezed lemon juice, then season to taste with salt and pepper and mix well with a fork. Then sip a little more beer to get into the Oktoberfest spirit.
- Place the herb butter on a fresh-keeping foil and wrap it in „snipe sugar”, then place it in the freezer to wilt.
Preparing the pretzels:
- All you have to do with the pretzels is to lightly moisten them after placing them in the pan, then sprinkle the surface with the salt in the cardboard and bake at 180°C for 4 minutes.
- Another beer and let's quickly prepare the bed of trout.
Preparing the grilled trout:
- Brush the pan with a little olive oil.
- Add the chopped leeks and onions, salt and pepper.
- Salt and pepper the trout on the outside, then put it on this bed. Stuff the belly of the fish with 1-1 slice of lemon, a few sprigs of thyme and 1 clove of crushed garlic.
- Cut 2 to 2 slices of the grass butter on the fish and bake them together, first covered with aluminium foil, at 170 °C for 15-20 minutes.
- In the meantime, sprinkle the fish and yourself with beer from time to time, and continue cooking at 200 °C for 10-15 minutes, now without foil, to brown the skin.
- Don't throw away the fried onions, but rather blend, strain and serve with the fish as a sauce to dip the fresh and crunchy pretzels in. Serve with a good glass of beer only!
Enjoy your meal!
