"we do this all the time" attitude, while agreeing later in confidence that we were surprised it worked out, and how it was probably the best trout either of us had ever tasted!
Mark has returned to fish with us several times throughout the years, and eventually brought his wife Carolyn. They travel many miles to reach the north, but always save a bit of time for one last cast. I hope to see them both again soon, and hope to spend some time in the old aluminum canoe with their new daughter, Brooke.
Cedar Plank Speckled Trout
4-5 small whole trout (or 2-3 lbs of trout filets) cleaned, heads removed, and rinsed
1 lemon- sliced
2 cloves crushed garlic
1 tsp pepper
1 tsp salt
1 tbsp liquid honey
2-3 tbsp olive oil
Cedar planks- you can usually find these at the grocery store, and also in woodsheds across the North.
·Soak the cedar planks in clean water for several hours before cooking. This helps prevent a barbecue blaze, and also adds to the taste.
·Mix the garlic, salt, pepper, honey and olive oil in a dish and brush generously over the outside and inside of the trout
·Lay the trout on the cedar planks, cover with the lemon slices, and place the planks on the grill of the barbecue
·The motto here is slow and low! Keep the barbecue setting on low and let the fish slowly cook. Cook times will depend on your barbecue and the size of the fish, but you'll know it's finished when the meat is flaky
·Remove fish from plank and serve just like they are, one per person. (Some people might scoff at the thought of a whole fish on their plate, but trust me- it's delicious!)
If you want to impress your guests, a light pasta dish and a fresh spring salad make excellent trout companions. If you're still in the bush, some pan fried potatoes and a can of beans will suit this dish just fine.