Go fishing and get lucky enough to pull out a few 10 ounce to 1 pound trout, salmon or other fish, or just go buy some at a good fish store. Gut each fish and season with salt, pepper and lemon.
Prepare a hot bed of coals in your Hasty-Bake.
Get rid of an old t-shirt, but save the cleaned and bleached relic for its final sacrifice. Soak the shirt in salt water to remove any impurities. Rinse and machine dry.
Buy some dill or fennel grass, about ½ to 1 ½ pounds. Spread it out onto the t-shirt and top with the fish. Put a branch of celery, carrot and/or onion in the cavity for seasoning. Roll the fish up in the herbs and t-shirt and tie with a string. Brush the whole t-shirt with oil. Set it to smoke directly on the live coals. The t-shirt will catch fire. Close the lid of your Hasty-Bake and allow the package to smolder.
Flip the fish once after 4 to 5 minutes. Remove after 10 minutes with the assistance of 2 spatulas. Allow the fish to cool overnight.
The fish technically steams in the herb and cotton jacket, but gains the smoke from the fire. It handles best when cold.
Peel off the t-shirt and herb wrap and discard. Separate the skin from the flesh. Pick out the bones and fins.
Serve the fish with a light green salad with boiled potatoes, lemon dressing and olive oil.
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