Post by blackcrowheart on Jul 20, 2006 13:57:38 GMT -5
Planked Trout with Cayenne and Herbs
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.
2 large trout fillets or half trouts with skin, boned
Olive oil
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.
Yield: 4 servings
Heat Scale: Medium
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.
2 large trout fillets or half trouts with skin, boned
Olive oil
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.
Yield: 4 servings
Heat Scale: Medium