• blue grenadier super-fillet
  • 100 g carrots
  • 100 g zucchini
  • 100 g red pepper
  • soy sauce
  • salt and pepper
  • lemon juice
  • aluminum foil

Damper bread:

  • 500 g flour
  • a pinch of salt
  • water (may be replaced with birch sap)


Defrost the fish, then wash it and dry with a paper towel. Cut carrots, zucchini and pepper into long, thin strips, and season to taste with salt, pepper and soy sauce. Place everything on a piece of aluminum foil. Add a portion of blue grenadier, spiced with salt and pepper, and wrap it in foil, loosely but tightly.

Place the fish in the fire, on kindled pieces of wood, and roast for approximately 20 minutes. Add flour, water and a pinch of salt into a bowl, and then keep kneading dough until it is no longer sticky. When ready, take some dough on a thick stick and roast over the fire until golden brown.