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Grilled Rainbow Trout With Tarragon

CanolaOilGrowers's picture
Chef MJ cooks up rainbow trout with a terragon aioli.
Ingredients
  Egg yolk 1 , pasteurized
  Pasteurized egg yolk 1
  Lemon juice 15 Milliliter (1 Tablespoon)
  Canola oil 10 Tablespoon, divided
  Canola oil 125 Milliliter (1/2 Cup)
  Garlic clove 1 Small, minced
  Fresh terragon 1 Teaspoon, finely chopped
  Chopped tarragon 5 Milliliter (1 Teaspoon)
  Canola oil 30 Milliliter (2 Tablespoon)
  Whole trout 600 Gram, fresh (2 trouts 300 grams each)
  Whole trout 20 Ounce (2, 10 Ounce Or 300 Gram Each)
Directions

GETTING READY
1. Preheat the grill and brush it using canola oil.

MAKING
2. Rub canola oil on both sides of the fish.
3. Place the fish on the grill and cook for 5-6 minutes on each side.
4. For the aioli, in a blender jar, put the egg yolk and lemon juice. Blend well.
5. Remove the center piece from the blender lid and gradually stream in the canola oil while blending. The emulsion should have a consistency of mayonnaise.
6. Transfer the mixture into a container and stir in tarragon and garlic.

SERVING
7. Serve the grilled trout with tarragon aioli.

TIP
This fish can be made in a saute pan as well.
If your aioli is runny, the oil has been added too quickly to form an emulsion. You will need to start process again with new ingredients.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Main Dish
Taste: 
Savory
Method: 
Grilling
Ingredient: 
Trout
Restriction: 
High Protein
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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