1/2 cup white wine
1/2 o f a shallot, minced
1 bay leaf
10 black peppercorns, cracked
3 ounces heavy cream
1 stick butter, chilled and diced
juice of one Meyer lemon
1 tablespoon dill, chopped
salt as needed
- Combine wine, shallot, bay leaf and peppercorns in a heavy gauge non-reactive pan and reduce over medium heat until almost completely evaporated.
- Add cream and reduce by 50%.
- Over low heat, whisk in one cube of butter until the edges begin to melt. Whisk in a few more at a time until all of the butter is melted and the sauce has a creamy texture.
- Immediately strain the sauce through a fine mesh sieve and add the Meyer lemon juice and chopped dill. Store the sauce somewhere warm (approximately 130 – 140°). If you can’t find Meyer lemons, use one ounce lemon juice and one ounce orange juice. Serves 6.
Putting it all together
6 – 6 ounce trout fillets
6 ounces canola oil
Salt and white pepper as needed
- Let the grill get extra hot and clean it with a brush. Using a pair of long tongs, brush the grill with a rag dipped in some canola oil while being very careful to not burn yourself. The oil will flame up on the grill so use extra caution.
- Once cleaned, brush the canola oil on the skin of the trout and season with salt and pepper. Gently lay it on the grill and cook the first side for six minutes before flipping the fish over. Continue to cook the other side for three more minutes until the flesh is cooked through.
- Reserve fish on a plate until serving.
- To serve the dish, place a large spoonful of potato salad in the center of a plate. Lay fish on top of the salad and drizzle a spoonful of the Meyer lemon butter sauce over it. Garnish with dill sprig and serve. Serves 6.
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