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Okonomiyaki smoked trout

Smoked Trout in Broth

 Nicolas Kersting   Spring 2022 Join us on        @thebbqmag

 #Okonomiyaki #Smoked #Trout #NicolasKersting







  • 100g of flour
  • ½ small Chinese cabbage (400g)
  • ¼ tsp baking powder
  • 1 pinch of salt
  • 1 pinch of sugar
  • 2 eggs
  • A little vegetable oil
  • 1 onion
  • Green onion (scallion)
  • 140ml dashi stock




Put 2cm of salt in a bowl and sprinkle a little sugar on it. Rub all the black pepper and juniper berries into the trout fillet and lay the fillet meat side down on the salt. Sprinkle 1cm of salt over the fish. put a weight on the fish and let the fish brine for 24 hours in the refrigerator. Remove the fish from the salt and rinse the salt with cold water. Dry the fish well and let it dry in the refrigerator for 2 days until the fish is ready to smoke.


  1. Place the fillet on a baking sheet that is not too wide. Fill the coil with shavings and place it on the bottom of the barbecue. Add half an organic cube below in the intended location and set on fire. As soon as it is three-quarters consumed and it smokes well, blow on it to stop the flames. Place a steel plate filled with ice cubes on it so that there is no direct heat. Place the grid with the probe on it, then the fish on the probe. Close all openings and let smoke for 6 hours. Watch the temperature, so as not to exceed 25°C.
  2. Let the fish rest 12 hours in the fridge remove the bones with tweezers then slice the fish as thinly as possible.


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