I bet you do a mighty fine fish, what's your very favorite way to do fish?
Ages ago, my friend, Shelley, came over for lunch. I took a golden trout,
stuffed it with fennel, scallops, balsamic vinegar, then smoked it over
Alder Smoked Golden Trout
1 whole golden trout
¼ cup fennel chopped fine
¼ cup shallot chopped fine
¼ cup balsamic vinegar, reduced 1 Tbsp*
1 tsp thyme
¼ lb bay scallops
salt & pepper to taste
Debone fish, and butterfly. (You fishmonger can do this for you.)
Place vinegar in saucepan with the sprig of fresh thyme. Reduce to 1 tablespoon. Remove thyme. Brush inside of fish with reduction.
Mix fennel, shallot, scallops, salt and pepper. Place in cavity of fish. Skewer opening of fish and lace together with butcher’s twine. Place fish in stove top smoker with alder chips. Smoke according to manufacturer's directions until internal temperature reaches 140º. Remove from heat. Let rest 5 minutes (Carry over heat will raise the temperature to 145º.)
Remove skewers and twine and serve. Makes 2 -3 servings.