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
Vermont Maple Sugar (can sub. ½ Tbsp brown sugar)
Kosher or Sea salt
fresh thyme leaves
Brook Trout fillets
bottles Hard Cider, if grilling
grilling plank, preferably Maple, large enough to hold both fillets
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.
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.
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.