Right after I caught the Unorthodox Lake Trout, I contacted my buddy, Jack – who is a chef at La Belle Vie (one of the premiere restaurants in the Twin Cities) – and asked him how the pros cook such a delicacy. He said, with any choice meat, doing it simply is always the best. Well, below is my take on doing it simply and it simply was the best fish I’ve ever had. Bon Appétit!
Way to Grill: Direct Medium-high heat (375°-450° F)
Grilling Time: 11 to 18 minutes
Special Equipment: 2 Untreated Cedar Planks
Ingredients:
– 3-4 whole boneless trout (each about ¾ lb) – click HERE to see how to properly fillet one
– 6 tbsp. grape seed oil
– 6 tbsp. of butter
– 4 cloves of garlic
– 1 Honeycrisp apple
– Salt
– Pepper
– White Cooking Wine
Prep:
Soak Cedar planks in water and white cooking wine for at least 1 hour (preferably 8-24 hours)
Core the Honeycrisp apple and cut in 1/8 inch thick slices
Mince Garlic
Instructions:
1. Rinse the trout with cold water and pat dry with paper towels. Do not remove the skin/scales. Coat the outer skin/scales with grape seed oil.
2. Sauté the garlic with butter in a small frying pan on the stove top for 1-2 minutes on medium heat. Baste garlic butter on the inside (the meat) of the fish. Salt and pepper to your desired level. Place apple slices inside of the fish with the peel facing out. Let sit for 15-20 minutes (do not refrigerate).
3. Place the soaked planks over direct medium-high heat and close the grill lid. After 5-10 minutes, when the planks begin to smoke and char, turn them over and then place two trout bodies, slightly overlapping, on each plank. Grill over direct medium-high heat with the lid closed, until the fish are firm to the touch and cooked through, 6-8 minutes.
4. Using a spatula, carefully lift each fish onto a serving plate with the skin side down and open like a book.