Cedar plank wild trout with garlic butter

Skill level: Medium
Preparation Time: 10 minutes 
Additional Preparation Time: 1 hour
Cooking Time: 10 minutes
Serves: 2

Ingredients

• 1 Cedar grilling planks
• 500g Trout
• 2 tbsp Olive oil
• 1 tsp Fennel seed
• 2 tbsp Salt

For the Garlic butter

• 1 large garlic clove minced
• 30g finely chopped parsley
• 1 tsp Finely chopped tarragon
• 50g Butter
• Salt and pepper to taste
• Squeeze of lemon

Cooking Information:

Cooking Method: Indirect Heat
BBQ Temperature: 180-200ºC
Core Meat Temperature: 50ºC
Equipment: Cedar wood plank

Cooking Instructions

In the kitchen

1. Soak planks in water for at least 1 hour.
2. To make the garlic butter add garlic, butter, chopped parsley and tarragon to a small metal handled pan.
3. Dress the trout with olive oil. Fennel seeds and salt.

At the barbecue

1. Prepare the barbecue for indirect heat, approx. 200°C. If using a 57cm charcoal barbecue you will need 1/2 chimney starter of lit Weber^® briquettes.
2. Place planks over a direct heat. Replace lid and heat for 4-5 minutes or until light to medium smoke comes from the plank and the wood begins to crackle. (This indicates the plank is ready). Turn plank over and place on indirect heat.
3. Add the garlic butter pan to direct heat and allow it to melt and bubble cooking the garlic infusing all the flavours remove after 4 minutes.
4. Place trout onto the preheated plank. Cook with the lid down, over indirect medium heat 8-10 minutes or until cooked through. Remove and pour garlic butter over the fish before serving.

Tips:

If you want to add a kick to this dish you can add finely sliced grilled jalapeno chillies.

Take a look at our 'Expert tips for cooking game on the BBQ' article and up your cooking game to the next level.