Cedar Plank Baked Trout
Trout and Salmon baked on a cedar plank is a traditional Native Northwest Territory method of fish preparation. For these recipes you will need an untreated cedar plank to set the fish on while it Bakes. A routed center depression will keep juices from making a mess of your oven. The smoke and flavor of the wood really enhance this recipe and provides a very pleasant aroma to the kitchen.
INGREDIENTS:
2 12-ounce trout, whole and cleaned
1/2 cup fresh Rosemary
3 tablespoons olive oil
1 lemon sliced thinly
1 teaspoon coarse salt
1/2 teaspoon black pepper
1 garlic clove chopped fine
1 untreated cedar plank large enough to fit the fish
PREPARATION:
Soak the cedar plank in water for 30 minutes. Preheat oven for 30 minutes at 350 degrees. Lightly coat cooking surface of plank with olive oil. Place oiled cedar plank in oven for 15 minutes to preheat plank. Lightly coat inside and outside of each trout with olive oil. Season trout cavity with salt and pepper and stuff with lemon slices, Garlic and Rosemary. Place Trout on Heated Cedar Plank and bake for about 15 minutes or until the fish is done. Remove from Oven. Peel skin from trout and separate from bones with a fork. Serve with Rice Pilaf, and a fresh garden salad with tomatoes, sweet basil and a Balsamic vinegar dressing.