Trout From the Haibach Grilled on Charcoal

The Haibach, which flows into the Danube near Passau, comes from the heights above in Austria. It is a brook with history. Because it has such a steep gradient, there used to be one hammer mill and water wheel after another. Moreover, it was a border stream when Austria was still a real foreign country. There are wonderful smuggler stories about the border crossing Haibach in Passau. In the meantime, the Haibach feeds a few ponds, where the trout of the fisherman Anton Hartl are doing well, before they land in his smoker or on my grill.

Wash a freshly gutted trout under running water and dry it carefully with a dish rag. It needs little seasoning. Just season the inside with salt and season with pepper and let it soak a little. Then turn it to the other side in a simple breading. You can do this with the whole trout, but you can also get it filleted by the dealer. Afterwards everything together is even more practical.

Double handle flour has an even coarser grain than handle flour. Mixed with the mild sweet paprika powder, this simple breading gives the grilled trout a special taste and a beautiful appearance.

My tip Ruesten you with special fish roasting tongs. These are so koerbchenaehnliche grids in elongated give. Not expensive at all. In it, the fish comes with me on the charcoal grill, does not decay and can be turned comfortably.

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