“Goud forel”


  • 3 trouts
  • 6 sprigs of rosemary
  • 3 limes
  • 1 zucchini
  • 1 bunch of spring onion
  • 1 bag of mixed salad
  • 2 baking bread loaves
  • 1 bowl of cherry tomatoes
  • 1 jar of provincial herbs
  • 2 bottles of Othmar Gold
  • Olive oil
  • Pepper and salt
  • Grate Goods Allbrine


Time 20 min. Difficulty: easy.

Coat the trout with a little olive oil and salt. Then cut the limes and put them together with the trout and rosemary in the Grandhall fish clamp. Mix some provincial herbs with olive oil in a bowl. When the Grandhall G3 BBQ has reached a temperature of 220 degrees you put trout on it. Then set the GrandhallBBQ to half height and close the valve. Place the baguettes on the top rack and coat the bread and fish with the provincial-olive oil mix and add some salt and pepper. The fish needs about 4 minutes on both sides with the lid closed. Quench the fish occasionally with the Othmar gold beer, this gives the fish a particularly tasty taste!

A side dish on the side burner:

Put the side burner on high heat and add a dash of olive oil in the Camp Chef skillet. When it is hot add the tomatoes, spring onion and the zucchini and add it to Othmar Gold, this will boil away again in the heat and will give the vegetables a delicious taste. Please note, the Camp Chef skillet is hot due to the fast and even heat! Add a little provincial olive oil, pepper and salt.

Enjoy your delicious, juicy trout with a side dish!


Finish with a nice fresh salad mix and an Othmar gold beer!