• 8x160 g steelhead trout fillets, boneless and skinless
• 8 cedar planks (10 cm x 15 cm)
• fennel seed, pulverized
• salt and pepper
• canola oil
Warm Salad:
• 150 g Roma tomatoes
• 150 g fennel bulb
• 150 g Spanish onion
• 5 mL fennel seed, roasted
• 15 g honey
• 24 mL white wine to taste
• salt and pepper
• 8 lemon wedges
Warm Salad: Blanch tomatoes in boiling water for 15 seconds, chill in ice water, then
remove skins and seeds. Cut into long strips (julienne). Clean fennel
bulb, cut in half and then cut into long strips. Peel onion and cut into
long strips (julienne). In a saucepan heat tomato, fennel and onion over
moderate heat with fennel seeds, honey, wine and salt and pepper to taste.
Cook until wine is reduced and onions are translucent. Set salad aside.
Trout: Brush cedar with canola oil; place trout on plank. Season trout with a
sprinkling of fennel, salt and pepper. Grill board on a BBQ or Charbroiler
until cedar starts to smolder. Place trout in a covered pan and finish
cooking in a hot oven (400¡F). Garnish trout with salad and lemon wedges.
