Fish to be gutted and cleaned of scales. I recommend to use a normal grater this way - scales well is removed and does not scatter all over the kitchen.

Fish grease with vegetable oil and generously sprinkle with spices for fish TM Forester. In the fish abdomen to invest the stalks of parsley and dill, which are typically not used, but very flavorful. In the summer season is perfect umbrellas dill. The fish to marinate for 1-2 hours. The chips that came with the kit, soak.

Trout lay on the grill for baking and fix.

For ready coals to scatter chips (a wonderful smoked flavour provided). The fish to cook for 25-30 minutes, constantly turning the bars.

A slice of lemon, a glass of cold white wine, crisp pita - ahh, what more do you need for a culinary happiness?!