Zubereitung

1. 1

   Rinse the trout inside and out under cold water and pat thoroughly dry. Make three diagonal cuts on each side almost down to the backbone so that the heat penetrates evenly.

2. 2

   Stir the salt together with the turmeric, pepper, the juice of one lemon and 2 tbsp oil. Rub the fish with it inside, outside and in the cuts and leave to marinate, covered, in the fridge.

3. 3

   Meanwhile, light the charcoal grill and wait about 30 minutes until the coals are covered in white ash and give an even, medium heat. Brush the grill rack clean and brush a wire fish basket with the remaining oil.

4. 4

   For the sumac onions, peel and halve the red onions and cut them into fine half-rings. Rub them vigorously with the salt for the onions using your fingers and leave them to stand until they soften and release some juice.

5. 5

   Wash the parsley, shake it dry and chop roughly. Lightly squeeze out the onions and mix them with the sumac and parsley; cut the second lemon into wedges.

6. 6

   Place the whole tomatoes on the grill rack and grill, turning occasionally, until the skins burst and the flesh is soft, then push them to the edge of the grill.

7. 7

   Place the trout in the fish basket and grill over the embers without moving them, so that the skin does not tear.

8. 8

   Turn the fish basket over and grill the second side until the skin is golden and crisp at the edges.

9. 9

   Test for doneness in a cut at the thickest part of the back: the flesh is no longer translucent and comes away from the bone, and the core temperature is 62 to 65 °C. Otherwise, grill for another 1 to 2 minutes per side.

10. 10

    Without a charcoal grill, preheat the oven grill to its highest setting and grill the fish on the rack on the second shelf from the top, with a tray underneath, for about 7 minutes per side, grilling the tomatoes alongside.

11. 11

    Arrange the fish on a large platter with the tomatoes, lemon wedges and sumac onions. To eat, lift the flesh off from the top along the backbone, then pull out the whole skeleton by the tail; watch out for fine bones and give children the fish with all bones removed.

12. 12

    Tip: Thin flatbread is the classic accompaniment, such as Nanê sêlê — wafer-thin flatbread from the domed griddle, used to pull the fish off the bone. A carp butterflied lengthwise is grilled in the fish basket first flesh side towards the embers for about 10 minutes, then skin side for about 12 minutes, until it also reaches 62 to 65 °C at its thickest point. Carp has many fine bones, so it is less suitable for children than trout.