{"id":215,"date":"2022-06-01T12:25:47","date_gmt":"2022-06-01T12:25:47","guid":{"rendered":"https:\/\/prisedujour.com\/?p=215"},"modified":"2022-06-01T12:31:03","modified_gmt":"2022-06-01T12:31:03","slug":"the-best-bbq-cedar-plank-trout-with-beurre-blanc","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2022\/06\/01\/the-best-bbq-cedar-plank-trout-with-beurre-blanc\/","title":{"rendered":"La meilleure truite sur planche de c\u00e8dre au barbecue avec beurre blanc"},"content":{"rendered":"
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The Best BBQ Cedar Plank Trout with Beurre Blanc<\/h2>Cuisine: French<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

2<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

50<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1 trout fillet of 1.5 lb (for smaller trout, whole trout is fine too)<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp of salt<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp of ground black pepper<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp of paprika<\/span><\/p><\/li>

  • <\/span>

    1 cedar plank<\/span><\/p><\/li>

  • The beurre parfait<\/strong><\/li>
  • <\/span>

    1 shallot, finely diced<\/span><\/p><\/li>

  • <\/span>

    1\/3 cup of butter<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup of white wine<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup of heavy cream<\/span><\/p><\/li>

  • <\/span>

    Juice and zest of 1 lemon<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of fresh dill, roughly chopped<\/span><\/p><\/li>

  • <\/span>

    Salt to taste<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • BBQing the trout<\/strong><\/li>
    • Submerge the cedar plank in water for 30 minutes. When 5 minutes are left, turn all burners of your BBQ to high. When the plank has soaked, place it on the grill for 3 minutes to dry it and allow it to start smoking.<\/li>
    • Pat the trout fillet dry with a paper towel and put the salt, the pepper and the paprika on the meat side. <\/li>
    • Place the trout fillet on the heated cedar plank. Close the lid of your BBQ and reduce the elements to obtain a temperature of 400 F in the BBQ. <\/li>
    • Cook for 20 minutes with the lid closed. Then, remove the plank and the trout from the BBQ. The trout is done.<\/li>
    • The beurre parfait<\/strong><\/li>
    • While the trout is cooking, place a small sauce pan on medium heat, add 1 tbsp of butter and the shallots. Cook them until translucid. <\/li>
    • Add the white wine and let cook for 2 minutes to evaporate the alcohol.<\/li>
    • Add the cream, the lemon juice and lemon zest. Reduce for 2 more minutes. Incorporate 1\/4 cup of butter while constantly stirring. When the butter is melted, add the dill and add salt to taste.<\/li>
    • You are now done! Serve the trout fillet with a generous amount of beurre parfait on a bed of rice with your favorite blanched or grilled vegetables.<\/li><\/ul><\/div>
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      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The trout fillet can be replaced with grocery bought salmon or trout fillet<\/li>
      • The trout fillet can be replaced with fillets from any salmonids such as lake trout, rainbow trout, brook trout, atlantic salmon, chinook salmon, pink salmon, to name a few<\/li><\/ul>\n\t\t\t\t<\/div>