BROOK TROUT COOKED ON A CROSS

BROOK TROUT COOKED ON A CROSS

Jean-Philippe Leclerc strikes again with this simple and delicious outdoor recipe. Requiring only a handful of ingredients, you will be blown away by the flavour of this trout. It will undoubtedly become your go-to recipe when camping.

 

FROM NATURE TO PLATE Reading BROOK TROUT COOKED ON A CROSS 1 minute Next Back to the roots with the NORR Festival

Servings: 2 to 4
Prep time: 15 minutes
Cook time: 1 hour

Recipe by Jean-Philippe Leclerc 

Ingredients

  • 2 large brook trout
  • 1 cup of Canopée gin
  • 2 tablespoons of maple sugar
  • 1 tablespoon of salt
  • 1 tablespoon of black peppercorns
  • 1 tablespoon of fresh or dehydrated balsam fir needles

 Steps

  1. Get a fire going to create a good amount of burning coals.
  2. From a cross out of green alder branches.
  3. Use a mortar and pestle to grind the dry ingredients.
  4. Clean the trout, then season them inside and out.
  5. Place the trout on the alder branches and tie them in place using thin roots or string.
  6. Set up the trout facing the coals, moistening them with gin every 15 minutes using a pine or cedar branch.
  7. Leave them to cook for about an hour.