Freshwater Aquaculture Association of British Columbia

Pepper Grilled Lake Trout with Spring Onion Sauce

Makes 4 servings
Prep Time: Less than 15 minutes
Cook Time: Less than 15 minutes

Ingredients:

• 1 c. clam juice or fish stock
• 1 c. dry white wine or dry vermouth
• 1 1/2 c. heavy cream
• 1 bunch green onion tops, cut into 1-in. lengths
• Salt and white pepper to taste
• 2 1/2 lb. lake trout or salmon fillets
• Fresh coarsely ground black pepper, as needed
• 6-8 T. butter, melted
• Kosher salt to taste
• Fresh chives or green onion tops

Cooking Directions:

1. In medium saucepan over medium-high heat, combine clam juice or fish stock with wine or vermouth. Reduce by three-fourth. Add cream; reduce to 1 cup.
   
2. Place green onion tops in a blender; pour sauce over onions. Let stand for 5 minutes, then puree. Strain; season to taste with salt and white pepper. Return to saucepan; simmer. Hold over very low heat.
3. Grind coarse black pepper to taste over lake trout fillets. Press in lightly with the heel of your hand. Brush with melted butter; season to taste with kosher salt. Grill lake trout on a clean oiled grill over hot coals starting with the peppered side down. Remove to heated plates. Top with sauce. Garnish with fresh chopped chives or thinly sliced diagonally cut green onion tops.
4. Serve at once. Serves 6.

Tip: Sauce may be made ahead. Store in preheated thermos for several hours or refrigerate until needed. If refrigerated, heat slowly and serve immediately or the fresh green color will soon be lost.