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Baguette With Char Fillets Recipe

By: Napoleon Guest Author
Prep Time
1 min
Cook Time
45 min
Yield
4
Difficulty
Medium

Baguette With Char Fillets Recipe

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Ingredients

Method

Photos

Ingredients

4

char fillets with skin

Salt

Vegetable oil

1

bunch of dill

400g

cream cheese

3 tbsp

granular dijon mustard

2 tsp

beet syrup

Cayenne pepper

Juice and grated skin of 1 lemon

2

small pickles

1 pinch

of sugar

2

spring onions

1

red onion

1

baguette

Method
  1. Salt the fillets on the inside and rub oil on the outside. Place the fillets with the oiled skin side facing down on the smoking plank. Place the board on the grill and heat directly at high temperature. As soon as it starts to smoke reduce the temperature and close the lid of the grill. Cook the fish using direct heat at 150oc for 15 minutes.
  2. In the meantime chop the dill. Mix the cream cheese, mustard, sugar beet, syrup and dill. Season with salt, cayenne pepper and lemon zest.
  3. Cut the pickes in thin, long slices and mix with a pinch of sugar, salt, 1 tablespoon of lemon juice and marinate for aproximately 10 minutes. Clean the spring onions and slice them into fine rings. Peel the red onion and finely dice them. Mix the spring onions and red onion.
  4. Cut the baguette in half (lengthways). Spread the cream cheese and add the pickles to the baguette.
  5. Take the fish from the grill and remove the meat from the skin. Grill the skin on high heat untill it’s crispy. Spread the fish evenly over the baguette and spread the mixture of onions over it. Cut the baguette into four pieces and garnish with the crispy skin as desired.
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Napoleon Guest Author

Napoleon is proud to partner with other authors/contributors that are just as passionate about grilling as we are. The credits for each author are listed within each recipe.

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