Original recipe by Chef Travis L. Herdt, Son of Conny Herdt, Receptionist

Star-Herald Holiday Recipe Guide Archives

2 Boneless rainbow trout (about 9 or 10 inches long)

2 Cedar planks soaked in water at least 4 hours or overnight, drained

3 Tablespoons butter

4 Tablespoons bourbon

1 Tablespoon coarsely crushed black peppercorns

½ Cup maple syrup

Preheat grill to medium hot.  Flatten trout skin side down on the planks.  Sprinkle trout with peppercorns.  In a small saucepan over low heat, combine butter, bourbon, and maple syrup.  Stir often until butter is melted and mixture is well combined but not boiling.  Generously brush trout with maple syrup mixture and place on the grill, plank side down.  Cover the grill and brush frequently with maple syrup mixture.  Fish is done when it flakes easily with a fork.  Serve trout on the plank.

WINE:  Pinot Noir from Washington State

NOTE:  The cedar plank must be NON-treated.  Treated planks of any kind are poisonous.  Non-treated cedar planks can be found at most home improvement stores and can be cut to length.  The wood may catch fire a little bit and char around the edges while cooking.  This is normal and adds to the trout’s flavor.

You can also use salmon steaks for this recipe.