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Planked
Rainbow Trout with Riesling Butter Sauce
Since planks
are made of wood they will catch fire. Please use caution and follow
these tips when planking. Always use water soaked planks before
grilling. Use untreated western red cedar planks. Have a fire extinguisher
at the ready. Never leave your grill when planking. Periodically
check that the plank is not on fire. In the event of flames, reduce
burner temperature, open lid, douse the fire with a squeeze bottle
of water, close lid and continue planking. Be aware of the wind
direction when planking. Never open grill lid into the wind. Stand
with your back to the wind when opening the grill to avoid the smoke
from getting in your eyes. Do not use planks more than once. Allow
planks to fully cool before discarding. Use a large bucket of cold
water to cool the planks after cooking.
 Lobster,
Bacon & Riesling Butter Sauce
2 slices bacon, finely diced
¼ cup shallots, finely diced
2 green onions, chopped
2 cloves garlic, minced
1 tsp. chopped fresh thyme
1 pre-steamed lobster tail, coarsely chopped
3-4 tbsp. Riesling wine
¼ cup butter
salt and freshly cracked black pepper, to taste
3
small trout, backbone removed, heads removed
1 clove garlic, minced
½ tsp. salt
½ tsp. freshly cracked black pepper
2 tbsp. butter, softened
Special Equipment: 1 untreated
cedar plank (at least 10 x 8 x 1 inch), soak in water for at least
1 hour
To prepare the Riesling Butter Sauce, in a sauté
pan, over medium-high heat, cook bacon for 3 to 4 minutes until
lightly browned. Add shallots and cook for 2 more minutes. Add green
onion, garlic, thyme and steamed lobster tail and continue to sauté
for about 3 to 4 minutes until vegetables soften and the lobster
is heated through. Add Riesling to deglaze the pan and add butter.
Season to taste with salt and freshly cracked black pepper. Toss,
turn off heat and set aside.
Preheat grill to high. Rub the inside of the trout
with minced garlic, some salt and some freshly cracked black pepper,
being careful not to over-spice. Spread 1 tablespoon butter across
the inside of the fish and fold the trout closed. Then baste the
outside of the fish with another tablespoon of butter. Carefully
place the folded and seasoned trout onto a plank and place plank
directly onto the grill. Close the lid and plank-bake the trout
until the fish is firm to the touch, golden brown and easily flakes
with a fork, about 15 to 20 minutes.
Carefully remove plank from grill and pull the trout off the plank
by running a knife or spatula under the fish to remove it without
breaking the fish. Spoon the Lobster, Bacon & Riesling Butter
Sauce overtop and serve immediately.
Serves 3 to 6
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