Planked Trout with Cayenne and Herbs
Monday, 26 May 2008
This is a fun recipe for the summer and one that actually requires a wood or charcoal fire because it's almost impossible with a gas fire. Just remember to remove the nails before serving.
At a glance
2 large trout fillets or half trouts with skin, boned
1 teaspoon cracked black pepper
1 teaspoon cayenne powder
1/2 teaspoon salt
1 teaspoon each fresh herbs such as rosemary, marjoram, and thyme)
Choose two thick, non-resinous planks—no pine. Soak the planks in water for at least 1 hour.
Build fire of wood or charcoal in front of a rock or sand pile to reflect heat towards the fish. Let it burn down to hot coals. Pile the coals in front of the rock, or move them to one side of the kettle grill.
Mix together the pepper, cay-enne, salt, and herbs in a bowl. Center the fillets on the planks, skin side down. Drive a few nails part way into each fillet to hold it in place. Brush with oil and then sprinkle with the cayenne and herb mixture. Cover the ends of boards with foil to catch drippings and to keep boards clean. Stand the planked fish at an angle in front of fire, tail end down. Rotate the plank to provide even cooking. Cook until fish flakes in thickest part, about 20 minutes.
To serve, remove the nails.
Copyright© 1997-2013, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.