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  • Trout in a wooden bucket, with Shrimp Sauce
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    By Andreas Viestad

    Trout in a wooden bucket, with Shrimp Sauce

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    This is my take on an ancient cooking technique. Before we had metal pots, cooking could be a problem. You could not place an earthen pot on the fire, it would break, and a wooden container would catch fire. But by placing hot stones inside the container, you would still be able to cook the food. And the result is spectacular – juicy and flavorful.You need rocks that can withstand high heat, such as soapstone.

    Serves 2-4

    PREPARATION:

    • 1

      Light a campfire. Place a dozen tennis ball size rocks in the fire and wait for them to heat up. Transfer the stones into a bucket with a shovel. Place birch twigs, juniper twigs, and heather on top of the rocks. Place the trout on top of the twigs with another layer of twigs and heather and a few small rocks on top. Add the cabbage, and a splash of water and cover with a lid for about 15 minutes, or unti the trout has a core temperature of 140oF (60oC)

    • 2Meanwhile, make the sauce: Wrap shrimp shells, butter, and a little brandy in aluminum foil. Leave it on top of the hot rocks until the butter has melted. Strain the sauce in the aluminum foil and pour it over the trout and cabbage. Enjoy!
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  • This is my take on an ancient cooking technique. Before we had metal pots, cooking could be a problem. You could not place an earthen pot on the fire, it would break, and a wooden container would catch fire. But by placing hot stones inside the container, you would still be able to cook the food. And the result is spectacular – juicy and flavorful.You need rocks that can withstand high heat, such as soapstone.

    Serves 2-4

    PREPARATION:

    • 1

      Light a campfire. Place a dozen tennis ball size rocks in the fire and wait for them to heat up. Transfer the stones into a bucket with a shovel. Place birch twigs, juniper twigs, and heather on top of the rocks. Place the trout on top of the twigs with another layer of twigs and heather and a few small rocks on top. Add the cabbage, and a splash of water and cover with a lid for about 15 minutes, or unti the trout has a core temperature of 140oF (60oC)

    • 2Meanwhile, make the sauce: Wrap shrimp shells, butter, and a little brandy in aluminum foil. Leave it on top of the hot rocks until the butter has melted. Strain the sauce in the aluminum foil and pour it over the trout and cabbage. Enjoy!
    Print Friendly
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