Receipe for Plank Smoked Lake Trout

pocono

Need some receipes for cooking lake trout on a XBL. Any help is appreciated.
Thanks to everyone for the help with the receipes.

Unknown

Totally easy if you have it is just to put olive oil and raging river on it. Dead simple and quite good.

Either that, or so a I hour marinade with sesame oil, soy sauce, lots of fresh ginger and some lime. Make sure you leave lots of the grated ginger on the fish when you cook it later. It's good stuff. My wife prefers the latter method when I cook sockeye.

Richard Fl

Here is one method. Just use cedar or alder for the cook.


Trout, Smoked, Chuck

Trout, brined and smoked with alder and sugar maple.


Ingredients:
3 -6 Rainbow trout fillets
1/2 gal water
1 cup Kosher salt
1/2 cup Brown sugar
1/6 cup lemon juice
1/2 Tbs Garlic powder
1/2 Tbs Onion powder
1 tsp White pepper
1/2 Tbs Allspice




Preparation Directions:
1 Disolve dry ingredients in hot water.
2 Cool water with ice cubes.
3 Place fish, skin side down,in a flat dish.
4 Pour cooled brine over fish, try not to let fish overlap.
5 Brine for 2 hours in a cool location.
6 Place fish on a rack and let air dry for 2 hours in a cool location.
Cooking Directions:
1 Light a small amount of coals.
2 When they are glowing add some more lump, then some wet suger maple and alder chips, then top with more lump.
3 This will produce a lot of smoke at a low temperature.
4 Place fish on cooking grid over an inverted plate setter or a fire brick setup.
5 Cool before eating for best flavor.
6 Slowly bring temperature up to 200* and smoke for 2 - 2-½ hours or until golden but not dry.


Servings: 1

Recipe Type
Main Dish, Seafood

Recipe Source
Source: BGE Forum, Chuck, 2006/05/09

fishlessman

not a lot of togue eaters here, thats what i call them, most are cooking rainbows or salmon, togue are greasy and can be overpowering. if your going to smoke it think brown sugar, soy, terryaki type glazes and let them marinade for a while. this link i did some with brown sugar, pepper, and i think some onion powder using guava, pecan would work, never tried the cedar. put the spice and sugar on fairly heavy and let it sit an hour or more to set up a glaze. 325 is a good temp.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=660146&catid=1


my two best recipes are fried, and as a casserole. the fry i soak in milk with enough lemon to curdle the milk for about 4 hours then fry with a coating of cornmeal and jiffey corn bread mix. serve with some togue sauce, ketchup, Worcestershire, lemon juice, horseradish. the casserole caught me off gaurd this year, its one you can do in the egg and its really good



togue pie

2 sticks butter
togue fillets skin removed, cut into big chunks
3 cloves garlic quartered
1 diced onion
1/2 cup white wine
1.5 cups milk
1.5 cups half and half
4 tbls flour
salt/pepper
crushed ritz crackers
saute garlic in 3 tbl butter remove, saute onions until soft. add fish and cook 3 to 4 minutes, remove fish. add 3 tablespoons butter and 4 table spoons flour and stir into a paste and cook til it doesnt smell like flour continually stirring into a roux for approx 3 minutes.
add milk and half and half and mix in until all is dissolved and startd to thicken, add wine to thin it back a bit into a creamy sauce. not to thick as it will thicken more in the casserole.
place fish in casserole and pour mixture over fish. cover with buttered crackers and bake at 400 until bubbly, 20 to 30 minutes. dont burn the crumbs
i coat the crumbs, about a sleeve with a stick of melted butter before topping the casserole.

togue is high in omega 3, pretty much as high as any fish, maybe more, the taste is pretty strong if your not used to it, milk, lemmons, togue sauce, the sugar coating all help to reduce the greasy taste

thirdeye

Are you cooking fillets or was the fish large enough that you cut steaks? With planking, you can get really creative or keep it very simple. Best thing is, no turning is needed.

FrankC

Hey Pocono,

I would do planked, as well. Use whatever seasoning that you like, and just like thirdeye said, no turning!

So should I take it that you're in the Pocono mountain area? What town? I grew up not to far from there.

fc