Author Notes
This is a recipe I submitted to a restaurant I used to work for at my interview. I created it in the early fall, after I had been on a fishing trip and served it with a turnip puree and chevre salad with a maple-bacon vinaigrette. This is one of my favorite styles of food to cook... —Stefano Coppola
Ingredients
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1 tablespoon
Vermont Maple Sugar (can sub. ½ Tbsp brown sugar)
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1 tablespoon
Kosher or Sea salt
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1 teaspoon
black pepper
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1/4 teaspoon
cinnamon
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1 pinch
ground allspice
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1 pinch
ground nutmeg
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1/2 tablespoon
fresh thyme leaves
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2
Brook Trout fillets
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2
bottles Hard Cider, if grilling
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1
grilling plank, preferably Maple, large enough to hold both fillets
Directions
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Mix together first 7 ingredients to make a dry rub for the trout. Apply a dusting of the rub and refrigerate fish, uncovered, until ready to cook; preferably 1 -2 hours.
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If Grilling: The night before, soak plank in cider. Preheat grill to med. Place soaked plank on grill and close until plank begins crackle & smoke (3-4 minutes). Apply coarse sea salt to, or lightly brush plank with canola oil. Place trout on plank, flesh side up, and close lid. Cook for 8-10 minutes for medium doneness.
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If Baking: Brush plank with olive oil, place in oven and pre-heat to 350 degrees. Place trout on plank and cook for 12-15 minutes for medium doneness.
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