Grill & BBQ
Whole trout over the embers
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Whole trout over the coals with herbs and lemon. The fish basket makes it easier to turn the filled fish.
Timing
- Preparation: 25 min.
- Cooking: 20 min.
- Minimum core temperature: 63 °C.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 350 kcal
- Protein
- ≈ 39.1 g
- Carbohydrates
- ≈ 0.6 g
- Fat
- ≈ 20.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 300–400 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 4 gutted trout of 300 g each · ≈ 720 g · Edible amount without bones or shells
Forelle roh (T422100)
Starting amount × assumed fraction (calculation scenario): 1200 g × 60% = 720 g
Varied quantity range: 600–840 g - 1 lemon · ≈ 40 g · Assumed item weight × count; total amount
Zitronensaft (F601600) - 1 bunch of dill · ≈ 15 g · Assumed item weight × count; total amount
Dill, raw (MT:06.120) - 2 tbsp oil · ≈ 27.3 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000) - 1 tsp pepper · ≈ 2.5 g · Assumed quantity / reference product
Pfeffer schwarz, getrocknet (R258100)
Not included in the base calculation
- 1 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 4 gutted trout of 300 g each
- 1 lemon
- 1 bunch of dill
- 2 tbsp oil
- 1 tsp salt
- 1 tsp pepper
Instructions
- Pat trout dry; Fill the abdominal cavity with dill and lemon slices.
- Lightly oil and season the outside; prepare a fish basket.
- Cook over medium heat or indirectly while turning.
- Check for at least 63 °C in the thickest area of meat.
Tips
- Barbecue device: wood fire
- Food safety: Handle raw and cooked food separately; keep refrigerated; use a food thermometer. Check the minimum temperature and resting time specified in the recipe.
- Technique: An interpretation of the country's cooking techniques for home barbecue equipment; regional traditional versions may differ.
- Tip: The skin stays intact more easily in the fish basket.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
