Archive for Wednesday, September 11, 2002

Jayni’s Kitchen’ cooks up trout

September 11, 2002


Join "Jayni's Kitchen" this week for "Grilling Fresh Trout."

Host Jayni Carey, right, will prepare smoked trout, including the recipe below.

A new show airs at 6:30 p.m. Tuesday each week on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Grill-Smoked Trout with Herb and Porcini Stuffing

1/2 ounce dried porcini mushrooms
1 cup boiling water
1/4 cup butter
1 cup green onion, finely chopped
1 tablespoon fresh lemon thyme, snipped
1 teaspoon lemon zest
3 to 4 slices (about 3 cups) firm, county-style bread, finely chopped
4 whole, boneless rainbow trout, about 8 ounce each
olive oil
salt & black pepper
large sewing needle and white thread
1 cup apple wood chips
lemon wedges

Herb and Porcini Stuffing: Place the porcini mushrooms in a small bowl. To reconstitute, pour 1 cup of boiling water over them and let stand for about 15 minutes. Pour the mushrooms and water through a wire-mesh strainer into a small bowl, pressing the mushrooms lightly with the back of a spoon to extract most of the liquid. Finely chop the mushrooms. (Reserve the mushroom water for another use.)

Melt the butter in a skillet over low heat. Add the green onion and cook for 2 minutes. Add the chopped mushrooms and continue cooking for 2 to 3 minutes more. Stir in the lemon thyme, lemon zest and bread, mixing well. Season the stuffing with salt and pepper, to taste.

Rinse the trout in cold running water and pat dry with paper towels. Spoon about 1/2 to 3/4 cup of stuffing into the cavity of each fish. Sew the cavities shut using a sewing needle and thread.

Smoking chips: Soak the smoking chips in water for 15 minutes and drain well. If using a gas grill, add the smoking chips to the smoking box as the grill is heating up. If using charcoal, sprinkle the chips directly on the hot coals or wrap them in aluminum foil, poke a few holes in the foil, and place packet directly on hot coals.

Brush the fish generously with olive oil and sprinkle with salt and pepper. When the chips begin to smoke, grill-smoke the trout over medium-high heat on a gas grill, or over medium-hot charcoals, covered, for about 4 minutes each side. Remove the thread before serving. Serve the trout with lemon wedges. Serves 4.

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