Planked Trout

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Executive Chef
Jun 3, 2004
Planked Trout

2 small trout, boned
Olive oil or bacon fat
Cracked black pepper and cayenne pepper
Fresh herbs (rosemary, marjoram, thyme)

Choose 2 thick non-resinous boards (in other words no pine!) or a split log. Soak in cold water for at least 1 hour.

Build fire in front of a rock or sand pile to reflect heat towards fish. Let it burn down to hot coals. Pile coals in front of rock.

Center fish on boards, skin side down. Drive a few nails part way into each fillet to hold it in place. Brush with oil; sprinkle with black and cayenne peppers, salt and herbs. Cover ends of boards with foil to catch drippings and to keep boards clean. Stand planked fish at an angle in front of fire, tail end down. Rotate plank to ensure even cooking. Cook until fish flakes in thickest part, about 20 minutes.

To serve, remove nails.

NOTE: Planked Trout may be broiled in a grill also. Place 6 to 7 inches from heat and cook 10 to 15 minutes or until fish flakes.

Servings: 2
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