Fire-Roasted Trout with Apple-Butter Glaze & Coal-Baked Potatoes

👩🏻‍🍳 Preparation Steps for Fire-Roasted Trout with Apple-Butter Glaze:

1. In a pot, bring the apple juice to a simmer. Add the sugar, ground spices, and butter. Cook until the mixture reduces into a slightly thickened glaze.
2. Clean and butterfly the trout. Season the inside and outside generously with salt.
3. Lay the trout flat and stuff them with the green onions, fresh herbs, and lemon slices.
4. Wrap the trout in the large edible leaves to protect the flesh. (For home cooking, use a grill basket or a cedar plank).
5. Roast the trout over an open fire or a medium grill for 15 to 20 minutes, basting generously with the apple-butter glaze until the fish is fully cooked.

👩🏻‍🍳 Preparation Steps for Coal-Baked Potatoes:

1. Wrap each potato in an edible leaf, then wrap it tightly in aluminum foil.
2. Bury the foil-wrapped potatoes directly in the hot coals of a fire (or bake in a 200°C/400°F oven for 45 to 60 minutes).
3. Once the potatoes are soft, carefully remove them from the coals and unwrap the foil and leaves.
4. Slice open the hot potatoes and top them generously with butter, salt, and fresh chopped dill.

👩🏻‍🍳 Preparation Steps for Roasted Garlic Sauce:

1. Place the whole heads of garlic directly on hot coals until charred on the outside and soft on the inside (or roast them wrapped in foil in an oven).
2. Let the garlic cool, then peel and finely chop the softened cloves.
3. In a bowl, combine the chopped roasted garlic, yogurt, lemon juice, honey, olive oil, and dill.
4. Mix everything well and serve the sauce alongside the roasted trout.

👩🏻‍🍳 Preparation Steps for Radish & Cucumber Salad:

1. Peel the white radish and cucumbers.
2. Slice both vegetables into thin, uniform strips and place them in a large salad bowl.
3. Add the chopped dill, chives, yogurt, olive oil, and salt.
4. Toss the salad thoroughly until well combined and serve fresh.