Lemon & Chive Lake Trout wrapped in Foil Parcels over Hot Coals

Lemon & Chive Lake Trout wrapped in Foil Parcels over Hot Coals

Dachas are very common in Russian and in former Soviet states. A dacha (дача) doesn’t have an exact translation from Russian to English. The closest explanation is a Russian summer cottage that is used by city dwellers as an escape from the city life.  Dacha’s almost always have a garden, that allows the owners to grow vegetables, many of which are preserved to eat during the long Russian winters (think pickles or sauerkraut). Northern hemisphere summers are short in months, but have very long days. It’s not uncommon for the sun to set at 10pm, which allows for a shorter growing period. Growing food at the dacha was a necessity for many during the Soviet period.

We were fortunate to visit a dacha and eat fresh fruit and veggies from the garden. There is nothing like garden to plate, when you are standing in a garden, on your way to the kitchen, out in the countryside. Garden fresh veggies have so much flavour, store-bought food tastes like cardboard in comparison. We were so blessed to enjoy a rustic meal over hot coals. We picked fresh veggies from the garden, onions, zucchini, carrots, garlic and red peppers, chives, sliced them and added potatoes, spices and butter ready to wrap in foil. My brother-in-law caught the fresh lake trout, and cleaned out the guts for me (Thank you!). My wife added butter, chives, garlic and lemon for a quick meal. I think getting the coals lit and hot enough were the hardest part of the night (which was my job). This trout meal is just as easy to make at home, just pop it into the oven or bbq, instead over hot coals. Start cooking the vegetable parcels first, because they take longer to cook, so your meals are ready at the same time. Bon Appetit! Приятного аппетита!

Lemon & Chive Lake Trout wrapped in Foil Parcels over Charcoal Grill with VegetablesServings: 4-6

Time: 1hr

Difficulty: easy

Ingredients

  • 4-6 small trout, cleaned (head removed)
  • 2 lemons (1 sliced and 1 squeezed)
  • 2 cloves garlic sliced
  • 1 handful of chives chopped
  • 1 medium zucchini quartered
  • 4 carrots sliced
  • 2 small onions sliced
  • 1 capsicum chopped
  • 2 cloves of garlic sliced
  • 2-3 medium potatoes sliced into thin wedges
Read the whole recipe on Peters Food Adventures