Skewered Trout

Ingredients

• 4 whole trout (ready to cook, with skin and head, about 350 g each)
• Salt
• freshly ground pepper
• 1 untreated lemon (for juice)
• olive oil
• 1 bundle dill (about 20 g)
• butter

Instructions

1. 1.

   Wash the fish, pat dry, season both outside and inside with salt and pepper. Rinse the lemon hot, rub dry, then squeeze out the juice. Drizzle the fish with lemon juice and brush with olive oil. Then generously stuff with dill.

2. 2.

   Butter the wooden skewers, thread each trout on its head onto a skewer, and place about 30 cm from the coals into the ground (or hold them over the fire). Cooking time is 20 to 30 minutes depending on size.

3. 3.

   During cooking turn the skewers frequently and brush the fish with oil. Serve skewered trout with potato salad as desired.