Char-Grilled Mill Creek Farms Rainbow Trout with Brown Butter Walnuts and Barbecue Aioli
Recipe courtesy of Keith A. Coughenour, CEC, AAC, Executive Chef, Duquesne Club, Pittsburgh, Pa.
- For Barbecue Aioli:
- egg yolks - 2
- garlic clove - 1, skin removed and trimmed
- olive oil - 12 ozs.
- barbecue sauce - 1 cup
- lemon juice - as needed
- For Rainbow Trout:
- 16-oz. rainbow trout filet - 1 ea., pin bones removed, skin on (optional)
- vegetable oil - 4 Tbsps.
- Malden sea salt - as needed
- black peppercorn - as needed
- For Brown Butter Walnuts:
- unsalted butter - 4 Tbsps.
- walnuts, halved - 4 ea.
- Italian parsley, chiffonade cut or roughly chopped - 2 Tbsps.
- lemon juice - 1 tsp., fresh-squeezed
- edible flowers - as needed
For Barbecue Aioli: Place the egg yolks and garlic into the bowl of a blender. Blend until garlic is pureed. With the blender running on slow, carefully remove the top cap and slowly drizzle the olive oil into the yolk-garlic puree. Transfer to a bowl and whisk the barbecue sauce into the aioli. Adjust flavor with lemon juice. Transfer to a squirt bottle and refrigerate.
For the trout: Heat gas grill or fire charcoal grill until desired temperature is achieved (medium-high).
Brush the fish with oil.
Place the flesh side of the fish onto the grill and grill for three minutes. Carefully flip the trout fillet, and finish grilling on the skin side for another three minutes.
Lightly season the trout fillet with salt and pepper. Remove from heat and hold in a warm place until ready to serve.
For the walnuts: Melt the butter in a medium-sized skillet, and allow the butter to brown. Add the walnut halves, and sauté for seven
minutes, tossing frequently. Add the parsley to the pan, and fry for
20 seconds. Add the lemon juice while shaking the pan.
To plate: Pour over the cooked trout fillet, garnish with edible flowers, and serve immediately.