Steckerlfisch

For the Steckerlfisch, first rinse the trout, dry with kitchen roll, rub inside and out with lemon juice, season with salt and with pepper.

Rinse the kitchen herbs and shake them dry. Remove a few leaves of each variety, chop and mix with the oil. Season the oil with salt and pepper, pour into a jam jar and take to the picnic in it.

Stuff the remaining sprigs of herbs into the fish. Brush them with a little herb oil and place in a shallow baking dish. Cover the baking dish with plastic wrap or a suitable lid. At the campfire, put the fish on long skewers, brush them once more with herb oil and hold them diagonally to the fire. Turn the fish constantly and brush with herb oil again in between. Steckerlfisch is cooked after a few minutes.

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