Cedar Planked Trout with Balsamic Reduction Sauce

 

Cedar Planked Trout with
Balsamic Reduction Sauce

Ingredients

• 1 Cedar plank
• 1 or 2 2 lb. (1 kg) lake trout fillets
• Salt and Dymond Lake Seasoning (*DLS) to taste

Directions

1. Soak an untreated cedar plank in water for 24 hours.
2. Remove the plank from the water and lay the trout fillets on the plank. Season with salt and DLS.
3. Place the plank with the trout on a hot barbecue. Close the lid and bake until the trout is done, about 10 minutes per inch.

Balsamic Reduction

Ingredients

• 1 cup Balsamic vinegar 250 mL
• 3 tbsp Sugar 45 mL

Directions

1. In a small saucepan, simmer the vinegar and sugar together for 15-20 minutes, or, until reduced by a third to a half.
2. To serve, pour the sauce over the trout or serve the sauce in a small pitcher for pouring over individual servings.

* DLS – Dymond Lake Seasoning is our signature blend of herbs and spices. Appropriate alternatives range from plain or seasoned salt and/or pepper to a combination of oregano, basil, parsley, thyme, celery salt, onion salt, paprika, pepper, salt, and garlic powder.

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