Grilled Georgia Mountain Trout with Green Onion Sauce
Serves: 6
Ingredients
- 2 egg yolks
- 1 teaspoon sea salt
- 1 tablespoon cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Coleman's dry mustard
- 1-1/2 cups peanut oil
- 1/2 cup thinly sliced green onions
- 6 12-ounce freshwater trout, cleaned, with heads and tails left intact
- 6 slices top-quality hickory-smoked bacon, preferably country style
- 6 tablespoons rendered bacon fat (warmed to liquify)
- 12 fresh basil leaves
- sea salt and freshly ground pepper
Directions
- Combine egg yolks, salt, vinegar, lemon juice and dry mustard in a large ceramic bowl and whisk vigorously until thoroughly mixed.
- While whisking, slowly add peanut oil in a thin stream in order to fully incorporate into mixture. (Be careful not to add oil to fast or whisky too slowly. Either can cause sauce to break up.)
- Stir in onions and season to taste.
- If sauce is too thick, thin with 1 or 2 tablespoons of water.
- Just before cooking, brush trout with remaining bacon fat.
- Broil or grill over medium-hot coals approximately 4 minutes, then gently turn and cook other side.
- Test one fish for doneness after 7 to 8 minutes of cooking. Do not overcook.
- When fish are done, top with green onion sauce and serve.
- Preheat broiler or start Oster® indoor grill.
- Gently wash trout in cool running tap water.
- Dry with paper towels.
- Lightly brush insides of fish with bacon fat.
- Sprinkle with salt and pepper.
- Lay two basil leaves in cavity of each trout.
- Lightly brush outsides of fish with bacon fat. (At least half of bacon fat should be left over.)
- Sprinkle with salt and pepper.
- Wrap each trout in a slice of bacon and secure with a toothpick.
- Refrigerate until ready to cook.
