Alder Smoked Golden Trout

Dear Auntie,  

I bet you do a mighty fine fish, what's your very favorite way to do fish?

Lisa

Dear Lisa,

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 alderwood. Nummers!

Enjoy!

Auntie

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. 

A Simple Test For Readiness

Hey, home cookin',

When I cook meat (sauté a hunk of fish, for example), I can never tell when it's done. I end up having to slice it to look inside, which means that one piece gets all messed up. Of course, I serve the ugly one to my guest. Any hints?

Medium Rare
Oakland, California

Dear Monsieur Rare,

Different hunks of meat from different critters will have different cooking times. We shan’t go into a discussion on all hunks of meat at this point. After all, we are talking about the entire animal kingdom. For the moment, let’s focus on said fishy.

A simple test for readiness may be executed using a fork. Stick a fork into the thickest part of the fish, being careful not to flake the flesh. If you are met with resistance, it is not quite ready. If it yields, it is ready for your enjoyment. If it crumbles, the moment has passed and there is no hope for salvaging the situation.

This same technique may be used to test the readiness of cooked vegetables. It may also be used on women, substituting a kiss for the fork prodding.

Remember, a good host serves ugly food only to ugly guests. A perfect host has neither.