Charcoaled trout
1 trout of 350-400 gr
½ teaspoon of crushed juniper
1 tablespoon of oil
Juice out of ½ lemon
Salt
We put all the ingredients together in a small utensil; we stir them properly and with the aid of a cooking brush we brush the entire fish and the interior of the paunch.
We leave it for 1 hour and then we bake it.
For the oil-and-lemon sauce
1 spoon of oil
½ lemon (juice)
¼ teaspoon of crushed juniper
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