Polish Smoked Trout Fillets on the Grill

Introduction

Enjoy the rich, smoky flavor of Polish-style smoked trout fillets, perfectly grilled on the Arteflame. Using real wood fire, this method ensures a flawless sear, locking in juices while subtly infusing a delicate smoke aroma. Served with lemon and dill, these fillets are fresh, delicate, and full of flavor.

Ingredients

• 4 fresh trout fillets
• 2 tbsp unsalted butter, melted
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tbsp fresh dill, chopped
• 1 lemon, sliced
• 1 tbsp vegetable oil (for lighting the grill)
• 3 paper napkins
• Firewood

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place napkins in the center of the grill and stack firewood over them.
3. Light the napkins and let the fire burn for about 20 minutes until the grill is hot.

Step 2: Prepare the trout fillets

1. Pat the trout fillets dry with a paper towel.
2. Brush each fillet with melted butter on both sides.
3. Season evenly with salt, black pepper, and smoked paprika.

Step 3: Sear the fillets on the grill grate

1. Place each fillet skin-side down on the center grill grate for 30 seconds to achieve a perfect sear.
2. Flip the fillets and sear for another 30 seconds.
3. Move fillets to the flat cooktop, away from the intense heat.

Step 4: Finish cooking on the flat cooktop

1. Continue cooking fillets on the cooktop until the internal temperature reaches 130°F.
2. Remove fillets from the grill when they reach 115°F, as they will continue cooking off the heat.

Step 5: Garnish and serve

1. Sprinkle chopped dill over each fillet.
2. Serve with fresh lemon slices.

Tips

• Use fresh trout for the best flavor.
• For extra smokiness, add a few pieces of hardwood to the fire.
• Always remove the fish 15°F before reaching the final temperature to avoid overcooking.

Variations

• Garlic Butter Trout: Add minced garlic to the butter before brushing the fillets.
• Spicy Paprika Trout: Use hot smoked paprika and a pinch of cayenne for extra heat.
• Herb-Crusted Trout: Add finely chopped rosemary and thyme to the seasoning mix.
• Maple Glazed Trout: Brush fillets with a mix of butter and maple syrup before grilling.
• Lemon Pepper Trout: Use lemon zest and extra black pepper for a bright, zesty flavor.

Conclusion

Grilling Polish-style smoked trout on the Arteflame is easy, flavorful, and fun. The high heat of the center grill grate locks in the juices, while the flat cooktop finishes cooking the fillets to perfection. Serve with fresh herbs and lemon for a meal that is as beautiful as it is delicious.

Best pairings

• Grilled asparagus
• Garlic butter potatoes
• Crisp white wine (Sauvignon Blanc or Pinot Grigio)
• Fresh cucumber salad