I bought two medium sized trouts (perfectly prepared for cooking by the fishmonger) and put them in a plastic bag together with 1.5 l water, a small handful salt and 1 tablespoon spices: pepper, chili, allspice, a few crushed juniper berries, 1 laurel leave. They rested in the brine about 20 hours until transfered into a strainer and quickly rinsed.
Husband went into his McGyver mode and managed to hang them into the wind right under the roof of our porch. There they could enjoy a mild breeze for about 2 hours. He used cable clips...
|trout dangling in the wind|
|trout after grilling|
Meanwhile I prepared hashbrowns, tomatoes with onion and crema di balsamico, sliced daikon in ponzu, grinded horseradish with cream.
|my plate - only a few hashbrowns (diet)|