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Baked trout, jacket potatoes and grilled asparagus


20 mins






  • 2 salmon trout 350 grams each
  • Large potatoes 400 grams
  • Green asparagus 300 grams
  • Sour cream 200 grams
  • Chives 4 grams
  • Lemons 1 piece
  • Dill 8 grams
  • Sea salt 4 grams
  • Pepper 2 grams
  • Butter 120 grams
  • Olive oil 200 ml


  1. Preheat the Grill Guru to about 200°C and wrap the potatoes in aluminium foil and place them directly on the charcoal for about 20 minutes.
  2. Rinse the trout under the cold tap and pat it dry, sprinkle sea salt and pepper in and on the fish and cut the lemon into wedges and stuff this together with the dill in the belly of the trout.
  3. Pour olive oil into the fish pan and place the trout in it together with the pieces of butter, put the pan on the BBQ with the heat shield underneath at about 200°C for 20 to 25 minutes.
  4. Cut off the bottom 2 cm of the asparagus and drizzle with olive oil and sprinkle with sea salt. Grill these on the round cast iron with heat shield underneath until nicely done (200°C for about 8 minutes).
  5. Cut the baked potato with a knife and spoon in the sour cream and sprinkle with fresh chives.

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