«Drunk» trout smoked in apple wood
1 trout fillet of 600g
300g of salt
200g of sugar
75g of vodka
15g grapefruit zest
15g crushed juniper berries
10g crushed black pepper
Apple wood chips
1. ix salt, sugar, vodka, grapefruit zest, juniper berries and pepper, cover the trout fillet and leave to marinate for 24 hours so that the trout becomes firm.
2. Light your Kokko with a fire starter and a block of charcoal, the purpose is not to produce heat but to create an incandescent ember that will consume the apple chips to produce a very thick smoke.
3. Once the charcoal block turns red, cover it with previously moistened apple wood chips and a thick smoke will start to form.
4. Place the trout fillet on the grill and leave the top and bottom flaps ajar to allow for a light air circulation that will ensure regular smoking.
5. Smoke the trout for 30 minutes on high intensity, remove it and let it dry 24 hours in the fridge without covering it.
6. Disable it and consume it whenever you want. Cook the apples for 20 minutes, they are cooked when they have withered well, let them rest for 10 minutes so that they can rest and lose their juice.
The trout fillet is only disengaged at the end because since it loses water during the marinade, it avoids having holes that form instead of the bones and therefore an unsightly aestheticism.