Planked Trout with Cayenne and Herbs

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This is a fun recipe for the summer and one that actually requires a wood or charcoal fire because it’s almost impossible with a gas fire. Just remember to remove the nails before serving.

Ingredients

  • 2 large trout fillets or half trouts with skin, boned

  • Olive oil

  • 1 teaspoon cracked black pepper

  • 1 teaspoon cayenne powder

  • 1/2 teaspoon salt

  • 1 teaspoon each fresh herbs such as rosemary, marjoram, and thyme)

Instructions

Choose two thick, non-resinous planks—no pine. Soak the planks in water for at least 1 hour.

Build fire of wood or charcoal in front of a rock or sand pile to reflect heat towards the fish. Let it burn down to hot coals. Pile the coals in front of the rock, or move them to one side of the kettle grill.

Mix together the pepper, cay-enne, salt, and herbs in a bowl. Center the fillets on the planks, skin side down. Drive a few nails part way into each fillet to hold it in place. Brush with oil and then sprinkle with the cayenne and herb mixture. Cover the ends of boards with foil to catch drippings and to keep boards clean. Stand the planked fish at an angle in front of fire, tail end down. Rotate the plank to provide even cooking. Cook until fish flakes in thickest part, about 20 minutes.

To serve, remove the nails.

Smoked Bluefish with Chipotle Aioli

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Bluefish, readily available along the East coast during the spring, summer and fall, lend themselves well to smoking, as larger bluefish have a strong, oily flavor. The Chipotle Aioli diminishes the strong taste.

Ingredients

  • 4 (10- to 12-ounce) bluefish fillets

  • Fish brine (recipe above)

  • Two cups hickory chips, soaked in water for two hours

For the Aioli:

  • 1/2 cup good-quality mayonnaise

  • 1/2 cup sour cream

  • 1 clove garlic, pressed

  • 1 teaspoon lime juice

  • 1 teaspoon dried Chipotle powder

  • Kosher salt

  • Cracked black pepper

 

Instructions

For the Fish:

Rinse the fillets under cold water and brine, refrigerated, for six to eight hours. Remove fish from brine, lightly rinse under cold water and air dry, skin side down, until a sticky surface forms on the flesh, about one to two hours.

Prepare a smoker for low temperature smoking or a grill for indirect cooking and smoke fillets at 90 degrees F for two hours. Gradually increase the smoker or grill temperature to 175 degrees F and continue cooking for another three to four hours or until the fish begins to flake and has an internal temperature of 140 degrees F.

Serve fillet on field greens and nappe with Chipotle Aioli (see below) or serve aioli on the side.

For the Aioli:

In a medium mixing bowl, combine all the ingredients. Season to taste with salt and pepper. Refrigerate for at least one hour before serving.

Basic Fish Brine

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The most basic brine consists of water and kosher salt, but because the salt solution is absorbed into the fish, it can also be used to carry other flavors with it to enhance the smoked fish. This recipe works well for any fish fillet or whole fish that will be hot-smoked.

Ingredients

  • 2 quarts water, divided

  • 1 cup granulated sugar

  • 3/4 cup coarse kosher salt

  • 1 1/2 tablespoons crushed black pepper

  • 1 teaspoon granulated garlic

  • 2 tablespoons Worcestershire sauce

  • 1/4 cup dark brown sugar

  • 4 bay leaves

Instructions

In a medium saucepan over medium-high heat, bring one quart of water to a low simmer. Add remaining ingredients, except water, and simmer until salt and sugar dissolve. Remove from heat and add remaining cold water.

Refrigerate the brine until it cools to below 40°F. Add the fish, weighing it down with a reusable ice pack if necessary, and brine, refrigerated, for the appropriate length of time.

Green Beans with Paprika

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This sinfully rich dish is typical of the way that vegetables were prepared in the past, before anyone cared about cholesterol. Serve these creamy beans as an accompaniment to simple roasted meats.

Ingredients

  • 1/4 cup (4 tablespoons) butter or lard

  • 1 medium onion, finely chopped

  • 2 teaspoons mild Hungarian paprika (or 1 teaspoon each mild and hot paprika)

  • 1 pound fresh green beans, cut diagonally into 1- 1/2-inch slices

  • 2/3 cup water

  • 1/2 teaspoon salt

  • 1/2 cup pure sour cream (containing no additives)

  • 1 tablespoon flour

Instructions

Heat the butter or lard in a large saucepan and sauté the onion until golden. Sprinkle paprika over the onion and stir to mix well. Add the green beans and stir until all the pieces are coated with paprika. Stir in water and salt. Bring the liquid to a boil over high heat, reduce the heat to low, cover the pan tightly, and simmer for 20 to 30 minutes, until beans are tender. In a small bowl, whisk together the sour cream and flour until mixture is smooth. Stir the sour cream into beans and simmer, uncovered, 5 minutes longer. Serve hot.

 

Paprika Potatoes

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This is a kind of creamy potato stew, often served as a side dish to accompany roasted meats. It’s also an excellent “comfort food” for cold winter evenings.

Ingredients

  • 1/4 cup (4 tablespoons) butter or lard

  • 1 large or 2 medium onions, chopped

  • 2 large garlic cloves, minced

  • 2 tablespoons Hungarian mild or medium-hot paprika

  • 1 teaspoon salt

  • 1/2 teaspoon caraway seeds

  • 2 pounds new potatoes (or 6 to 8 medium-size boiling potatoes), peeled and cut into 1/2-inch cubes

  • 1-1/2 to 2 cups warm chicken stock

  • 1 cup pure sour cream (containing no additives)

Instructions

Melt the butter or lard in a large saucepan. Add the onions and sauté over medium-high heat until they are translucent. Add the garlic and sauté for 1 minute. Reduce heat to very low and stir in paprika, salt, and caraway seeds. Cook for 1 minute, stirring constantly. Add the potatoes and enough warm chicken stock to barely cover them. Bring the mixture to a boil over high heat, reduce the heat to low, cover the saucepan, and simmer for about 20 minutes, or until the potatoes are tender but not falling apart. Stir in the sour cream and serve immediately.