Personal

Car Stuff

Extras

Steckerlfisch

Steckerlfisch, a word first used in 1902 to describe Grilled Fish on a Stick, and it comes from Steckerl, the Bavarian dialect for little stick, and fisch, German for fish. Although the method of cooking had been used for centuries. Originally fish from the many local Bavarian lakes and rivers were used, however as transportation became easier other fish, such as herring and mackerel, also became popular. As the high 'healthy' fat content of their flesh means they don’t dry out while cooking Salmon, Halibut, Swordfish and Tuna are amongst the other fish that can be used. Mackerel is most often served in biergardens/fests From: www.bellaonline.com

1lb Trout or Mackerel (or whitefish, sea trout)
Seasoning: Lemon juice, Salt and freshly ground pepper

MARINADE:
1/2 to one pint of Oil
Rosemary stems
Thyme stems
Sage stems
Bunch Parsley
Bunch Dill
Tarragon, fresh or dried
Oregano, fresh or dried
Mint, fresh or dried
Basil, fresh or dried
Fennel, fresh or dried
1 dried Chili, seeded if you prefer it not too hot
4 Scallions, cut into rings and including the tender part of the green
1 crushed garlic clove
Salt

Prepare and gut the fish if it has not already be done, leaving the head, fins and tail. Wash thoroughly under running water and dry.

Rub the inside and outside of the fish with lemon juice and salt and pepper.

Leave for 5 to 10 minutes, then brush the marinade over the fish making sure it is well covered.

Any left over herbs can be put inside the fish.

Using very long, strong 24 inch, wooden kebab sticks or other suitable sticks, that have been soaked in water, place the stick in the fish from mouth to tail.

Place in a large flat container, or wrapped in saran wrap, for at least 12 hours so the marinade can work.
After removing from the fridge allow to come to room temperature for about one hour.

Place the fish over a glowing barbecue or grill, and make sure there are no flames. If possible the fish is angled over the charcoal fire, this way the fat runs down the stick and not onto the fire itself.

Grilling time around 30 minutes

The grilling coals can have pine needles or herbs such as Rosemary, Thyme, or Juniper added during the cooking time, it not only makes a delicious aroma it also add to the flavour.

Keep basting the fish with marinade, or butter, as it cooks, and turn it from time to time as this ensures an evenly crisp skin.

When it has been bought from an 'outside' source the tradition is to eat the fish on the paper in which it had been wrapped, but in a beer garden just as at home it can be served on a plate together with a pretzel, potato salad or with horseradish sauce and boiled, buttered potatoes.