2 fillets of trout (around 250 g each)
60 ml of salt
30 ml of sugar
2 tea cup of green tea
Mix the salt and the sugar.
Distribute the sugar/salt mix everywhere around the fillets.
Take the fillets and place them in the refrigerator for about 1 hour.
Rinse and wipe the fish, grab your best brush and apply the oil on it.
Place the green tea on an aluminium plate.
Add the fresh fennel on the meat of the fish, add some black pepper.
Put the plate full on green tea on the BBQ grill and cooked everything with the top of the Barbecue closed.
(Place the fillets on the meat side)
Set the barbecue temperature to medium and cooked for 20 to 25 minutes.