Yesterday we went full traditional and made Steckerlfisch over an open fire. We had fresh char and salmon trout, sourced directly from a local breeder – they were freshly harvested and cleaned just for us.
Grilled slowly over glowing embers, the fish turned beautifully smoky: the salmon trout rich and buttery, the char a bit finer and more delicate in flavor.
On the side we had field salad with pomegranate, tomatoes, red onion and pumpkin seed oil, plus homemade stick bread filled with mountain cheese, baked over the fire.
Simple ingredients, open flames, great company – honestly one of those meals that tastes even better because of how it’s made.
by hodler1992
3 Comments
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With your first post on EuropeEats we’ve upgraded your status to an official chef. To reflect this, your boring old grey flair **German Guest** was replaced with the elusive golden flair **German Chef**.
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What kind of fish?
Des schaugt sau guad aus!