Planked Trout is a traditional American recipe for a classic dish of trout that are pinned to a soaked wooden board before being cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic American version of: Planked Trout.
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Ingredients:
2 small trout, filleted and boned
olive oil, for brushing
fresh
Method:
For this recipe you will need two thick, non-resinous wooden boards (this means no pine). Cedar wood is typical, but oak and beech also work. Soak the bards in a large bowl of water for a couple of hours before serving.
Brush the trout fillets with olive oil and season to taste with black pepper, cayenne pepper and salt. Finely chop the herbs and pat onto the fish.
Place two fillets on each plank and pin or mail the tails in place. Place the planks on a rack set about 25cm above hot coals in a barbecue and cook, covered, for about 15 minutes or until the flesh of the fish flakes easily with a fork.
This works for all kinds of fish and is particularly good for mackerel.
