My assistant Joe reminisced about how his Dad had all this high-tech fishing equipment. He would wake in the wee-hours of the morning to be the watery equivalent of the early bird down at Minerva Lake, but for some reason could never compete with his daughter, Jadee. Jadee would go out on the lake at her leisure with her homemade pole and fake rubber worms and meet the afternoon with a string full of freshly caught trout. You might think that Joe's dad would be annoyed at his little girl for beating his fancy lures with rubber worms, but come dinnertime he was too busy happily eating grilled trout to work up any ire.
So on that note, Id like to share a fish story of my one. It's a little tale I like to call Grilled Trout with black truffles. Now you might have some trouble finding black truffles, but if your favorite supermarket doesnt carry them you can readily order them online. Its worth the trouble.
Grilled Trout With Black Truffles
6 whole, cleaned trout with the head and tail left on
2 tablespoons cider vinegar
35 sprigs flat Italian parsley
Juice from 2 lemons
1 cup homemade unseasoned breadcrumbs
4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
2 ounces fresh or canned black truffle
lemon wedges to serve on the side
Preheat your barbeque grill. Soak the cleaned trout in a bowl of cold water with the vinegar.
Finely chop the parsley and mix in a bowl with the breadcrumbs and the lemon juice. Add the olive oil and season with salt and pepper to taste.
Drain the trout and pat dry with paper towels. Stuff each trout with one sixth of the stuffing.
Bake the trout on your grill (alternatively, you can use a 375 degree oven) for about ten to fifteen minutes, you want a charcoal finish, but try not to overcook the meat. It should be moist and juicy. In the meantime, finely chop the black truffle.
Transfer your trout to a warm serving platter and place a sixth of the chopped black truffle into each cavity atop the stuffing. Serve immediately.