by Stefano Coppola
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Photo by Stefano Coppola
Stefano Coppola's Notes:
Expand1 tablespoon Vermont Maple Sugar (can sub. ½ Tbsp brown sugar) Ask a question about this ingredient
1 tablespoon Kosher or Sea salt Ask a question about this ingredient
1 teaspoon black pepper Ask a question about this ingredient
1/4 teaspoon cinnamon Ask a question about this ingredient
1 pinch ground allspice Ask a question about this ingredient
1 pinch ground nutmeg Ask a question about this ingredient
1/2 tablespoon fresh thyme leaves Ask a question about this ingredient
2 Brook Trout fillets Ask a question about this ingredient
2 bottles Hard Cider, if grilling Ask a question about this ingredient
1 grilling plank, preferably Maple, large enough to hold both fillets Ask a question about this ingredient
Mix together first 7 ingredients to make a dry rub for the trout. Apply a dusting of the rub and refrigerate fish, uncovered, until ready to cook; preferably 1 -2 hours.
Ask a question about this stepIf Grilling: The night before, soak plank in cider. Preheat grill to med. Place soaked plank on grill and close until plank begins crackle & smoke (3-4 minutes). Apply coarse sea salt to, or lightly brush plank with canola oil. Place trout on plank, flesh side up, and close lid. Cook for 8-10 minutes for medium doneness.
Ask a question about this stepIf Baking: Brush plank with olive oil, place in oven and pre-heat to 350 degrees. Place trout on plank and cook for 12-15 minutes for medium doneness.
Ask a question about this step
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
