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:

  • untreated cedar plank (at least 10 x 8 x 1 inch), soaked 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

Cedar_Plank rainbow