Trout On A Stick At Satellite Island
RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
We escaped to an island off an island, a whale shaped one none the less. Satellite Island- Tasmania's hidden gem is where the bountiful rugged coastline of the D'Entrecasteaux Channel splashes the crayfish laden coast of ancient rock shelves, native blue gums and sunny coves.
12 rainbow trout, gutted, scaled and left whole
12 lemon leaves
12 celery leaves (or use salt)
Gardening wire or trussing string
Light your fire and let it burn down until you obtain a medium heat. You will need to do this at the beach or in soil so you can stick the trout on sticks into the ground.
Stuff the inside of the trout gills and belly with lemon leaves and celery leaves. Cut a little hole from the tail to the tummy so the stick can go though, then run a stick though the mouth and out the tail of each fish. Make sure you leave about 20 cm between the tail and the end of the stick so you can get it into the ground.
Use wire or string to secure the fish to the sticks so they don’t fall off into the fire (disaster).
When you have secured all the fish on sticks, make a series of little holes in the sand about 20 cm away from the fire. Place the sticks in the ground, fish tails down and noses in the air. For added strength, build up the sand around each stick so it stands firm.
Now all you have to do is cook the fish by smoking them, twisting them around occasionally so they cook evenly. It should take about 8 minutes on each side. Serve hot with lemon wedges and maybe a fresh salad.