Grilled Georgian Bay Lake Trout
3 pounds lake trout (cleaned)
4 pieces leek leaves (blanched)Kosher salt
White pepper

Citrus Salsa
1 x whole lemon, lime, orange and grapefruit
4 x Springs of coriander
2 pieces chopped chives
1/2 oz white wine vinegar
1/4 oz chili oil
Salt and pepper

Beurre Blanc:
2 cups dry white wine
2 cups white wine vinegar
2 cups minced shallots
4 pounds unsalted butter
10 pieces of pickled ginger
1 L 35% cream
Salt and pepper to taste

Herb Tapenade:
1/2 cup basil
1 cup mint leaves
1 cup cut scallion
1 cup flat parsley
1 x small garlic clove minced
8 x mint leaves
1 tbsp capers
1 x lemon juice only
Olive oil - enough to loosen
Salt and pepper

Grilled Georgian Bay Lake Trout
1.Season trout and tie with leek leaves.
2.Roast for 15 minutes @ 450 degrees and reserve.
Citrus Salsa
1.In a bowl, segment all citrus fruit, add rest of ingredients and toss.
Beurre Blanc
1. Place all ingredients in a sauce and reduce by 60%.
2.Remove from stove, cool until just warm and then add butter slowly and evenly.


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