Steckerlfisch

May 16, 2022 Gastautoren Evi & Frank
Rezepte | Produkte

We've had the Steckerlfisch and Asado grill at home for a while now and after our first recipe on it was rather atypical for a Steckerlfisch grill, today we're doing exactly what is typically done on the grill. We are making Steckerlfisch!

The Steckerlfisch and asado grill holder is an incredibly versatile grill for fish and larger pieces of meat, or even skewers. You can use this barbecue on the kettle barbecue, on the fire barrel, in the fire bowl or, with the supplied ground spike, simply make a fire and barbecue on the ground. With the device developed by Grillrost.com, mackerel and trout can be grilled traditionally on wooden sticks, the Steckerln, over a bed of embers. You can turn the fish over and over again and adjust the angle of the skewers so that they end up wonderfully crispy and grilled. The plug-in fish holder is also an asado grill on which you can grill different types of meat and vegetables directly on and over the open fire.

But now to the hard facts:

The plug-in fish and asado grill (information and data from Grillrost.com)

With this self-developed device, mackerel and trout can be traditionally grilled on wooden sticks, the Steckerl, over a bed of embers. The fish are turned from time to time and can be adjusted in height to grill them deliciously crispy.

The adjustment is unique and we have even had it patented. For the skewers, we have stuck with traditional wooden skewers, as the non-slip wood prevents the fish from sliding off. If you water the skewers before grilling, they will last forever, but even without it takes a long time for them to burn. The wooden skewers are made from beech wood by a carpentry workshop in Bavaria. We obtain the handles for height adjustment from a workshop for the disabled, which are also turned from beech wood. The remaining parts are made of food-safe stainless steel and are manufactured entirely in Germany.

The fish grill can be used universally and can be screwed to the edge of a fire bowl, a kettle grill or, of course, our fire barrel using a clamping screw. If you would like to grill your Steckerlfisch in a rustic way without a barbecue, directly at the lake, there is a stainless steel ground spike with which the barbecue device can be easily set up next to the campfire. If you still don't fancy grilled fish, you can of course also skewer a sausage and a steak.

The fish skewer and asado grill is a holder with 6 holders

Material: Tube and metal parts made of 100% stainless steel, the wooden parts are made of beech wood

Manufacture: All parts are made in Germany

Scope of delivery: Fish grill holder, 6x plugs (wooden skewers), 1x ground spike

Sizes: Tube length 40cm with holders for 6 fish

Skewer length: 60cm

Earth spike length: 38cm

That's what Wikipedia says about today's recipe:

‘Steckerlfisch (Steckerl, Bavarian for ‘small stick’) is fish grilled on a stick, a speciality from the Bavarian Alpine foothills, Upper Austria (Stangerlfisch or Staberlfisch in the Salzkammergut) and Burgenland (traditional dish from Burgenland or Hungary, usually from Lake Neusiedl), which is mainly served in beer gardens and at folk festivals. It has nothing to do with dried stockfish.

Traditionally, Steckerlfisch is prepared from whitefish or whitefish caught in local lakes and rivers. Today, Steckerlfisch is usually prepared by fish fryers, which mostly use farmed fish such as trout, char, mackerel and other types of lake fish.’ We use ready-to-cook trout for today's recipe. If you have a trout farm nearby, why not pop in and see what they have to offer? Or do you know an angler or even fish yourself? Then today's recipe is just the thing for you!

Ingredients for 6 trout

6 rainbow trout, gutted and ready to cook
250ml oil
1 teaspoon sweet paprika powder
pepper
salt
Fresh herbs to taste, we used chives, dill, lovage, parsley and thyme
1 clove of garlic, very finely chopped
1 tablespoon of lemon zest

To serve

lemon juice

The preparation

The preparation is really very simple and takes about an hour in total, if you include the preparations.

Rinse the ready-to-cook trout in cold water and dry with kitchen paper. Then chop the herbs and mix them with the oil, salt and pepper, paprika powder, garlic and lemon zest.

Coat the trout with some of the marinade and then skewer it through the mouth to the tail on the fish holder.

Place the skewered fish on the holder over the prepared bed of embers and grill for approx. 30 minutes. The fish should be heated once on each side. You can adjust the angle of the fish holder. If you have a lot of heat, set the angle a little steeper, if the heat is not quite enough, simply change the angle and the trout will come a little closer to the fire.

During grilling, brush the fish with the remaining marinade from time to time. To serve, sprinkle the fish with lemon juice to taste. We wish you a good appetite!