Brook trout smokey roll mob

For 4 guests
Preparation time: 30 minutes
Total time: 45 mins
Difficulty: medium
8 brook trout fillets
40 g Fish Classic from Cook&Grill
60 ml BBQ Sauce "XOI Original" from Cook&Grill
Juice from one organic lemon
40 ml apple juice
4 pickles
1 onion
30 ml pickle water
kitchen twine
Wood chips fish blend

1. Soak the smoking chips (at least 30 minutes) and clean and bone the char fillets. Then season the fillets with Fisch Classic spice mixture.
2. In a small pan on the side cooker, reduce the BBQ sauce, lemon juice, apple juice and pickle water to a mop. Season with a little Fisch Classic spice mixture and leave to cool in a glass.
3. Cut the onions and pickles into sticks and place them in the middle of the fillets. Roll the fillets and tie with kitchen twine.
4. Spread the drained smoking chips on the embers, grease a grill pan with oil. Place the char rolls in the grill pan at 110 degrees on the indirect zone of the grill. Close the lid and smoke with the lid fan a quarter open for at least 15 minutes.