4 whole fish, about 300 g a piece. Arctic char and Brown trout are traditional, but most fish will work. Why not try a crossover with Mediterranean fish?
For the whey-cheese yoghurt:
3 dl yoghurt
2 tbsp whey-cheese.
1. Clean the fish. Salt before or after grilling depending on your preference.
2. Insert the skewer through the fishes mouth and continue along the spine until it is firmly attached.
3. Grill over an open fire. The fish is done when the meat starts to come off the bone. This will take about 15 minutes, depending on the size of the fish.
Hang the yoghurt for 12 hours in a scrim. Fold the yoghurt and whey-cheese together.
Eat the fish directly from the skewer by hand or with a knife. You may also serve it on a plate with boiled potatos or bread. Apply the sauce to taste.
Making a skewer
Cut a fresh stick from a tree. Make sure that it is thick enough to support the weight of the fish and long enough to hold over the fire without burning your hands. Carve the stick lengthwise into a triangular or square shape. This will stop the fish from spinning. Put the skewer into the fishes mouth and continue along the fish, keeping the skewer between the skin and the spine as far as possible until it is firmly attached.
Salt your fresh fish before grilling but after you have put it on the skewer. Make 4-5 cuts along the sides of the fish. Sprinkle 2-4 pinches of salt on the fish and rub it in with your fingers. Then gently salt the inside of the fish.
Another method is to salt the fish after it is cooked.
Preparatory dry salting is the most common way and salt is usually applied using feel and experience. Simply put salt in the fish’s abdomen and leave it over night. You may also put fish in brine for about 12 hours. The brine is made by mixing 2 litres of water with 1,5 dl of salt.
Fire and grilling
The cooking time depends on the fire, which ideally should consist of embers rather than an open flame. You can either hold your skewer or anchor it to the ground. Do not start off with too high heat as this will make the meat kling to the skewer. Turn the fish about 90° at a time. The cooking time for a average fish is about 15 minutes, but will vary with size. The fish is done when the meat comes off the bone.