Mt. Lassen Trout
1 Mt. Lassen Trout Filet, deboned 1 Gallon of Water
1.5 Cups of Kosher Salt
Choice of Garnish:
Chickweed
Miners Lettuce
Nasturtiums
French Sorrel
1. In a large bowl, combine water and Kosher salt to create the brine.
2. Submerge the trout in the mixture for (30) minutes.
3. Remove trout from brine and pat dry.
4. Set aside.
Green Garlic Butter
1 lb Butter, room temp
3 Stalks of Green Garlic, diced
1 Lemon, zested and juiced
1 Bunch of Chives, diced
Salt to Taste
1. In a pot, add 1 tbsp butter and sweat the green garlic until soft.
2. Season the garlic with salt and place onto a tray to allow to cool.
3. While the green garlic is cooling, place the remaining tempered butter into a kitchen aid mixer with the paddle attachment.
4. Once the green garlic is cooled, combine the butter, green garlic, lemon zest & juice in the mixer.
5. Paddle the mixture until evenly incorporated.
6. Season with salt and store at room temperature until ready to use.
Method
1. Lightly brush a neutral cooking oil on both sides of the trout and season liberally with salt.
2. Gently heat up the butter to a liquid state. Set aside.
3. Place the trout onto a hot grill and cook on medium heat for 4 minutes. Note: It is best to utilize a fish grill basket.
4. Flip the trout and brush the compound butter onto the skin.
5. Cook the trout for another 4 minutes and flip again, brushing with the compound butter.
6. Allow to cook another 2 minutes on both sides brushing with butter as needed.
7. When the trout is cooked, place into a large serving tray and pour the remaining butter over the top of the fish.
8. Dress with olive oil and a finishing salt of your choice. Add the lemon juice and garnish with wild herbs of your choice.