Anyone who has ever eaten a trout grilled over an open fire will appreciate this delight. Lemon and herbs round out the flavor, and potatoes complete this tasty dish. Our camping recipe is presented by outdoor chef Kieran Creevy.
This content on ISPO.com was translated automatically and may contain mistakes. Click here for the original version.
From now on, the passionate outdoor chef Kieran Creevy presents his favorite recipes on ISPO.com. Sometimes suitable for sports, sometimes as the perfect preparation for your outdoor adventure: With his recipes, you can take your cooking in nature to a new level. The dishes are simple, healthy, and incredibly delicious.
Delicious with fish: carrots and potatoes
Image credit: Lisa Paarvio / Lisa Paarvio
- 1 large rainbow trout, scaled and gutted
- 3 lemons, cut into thin slices
- 2 red onions, thinly sliced
- Herbs to taste, finely chopped
- ½ cup olive oil
- sea salt
- black pepper
- 2 tsp sumac powder
To serve
Sweet potato, potato, carrots - boiled in a pot of water.
Outdoor chef Kieran Creevy in action
Image credit: Lisa Paarvio / Lisa Paarvio
- Bring a grill to medium temperature, no flames, just coals (or wood).
- Mix together the lemons, onions, herbs and olive oil.
- Season the inside of the fish with salt, pepper and sumac.
- Stuff the trout with the lemon, onion and herb mixture.
- Smoke hot over the coals until cooked through, turning once so it is well done on both sides.
- Best served outdoors.
Image Credits: All images by Lisa Paarvio. Find more on Instagram at @lisapaarviophotography.
In the mood for more recipes?
