5 July 2014
I’ve been having fun with cooking on stone this year. I read about it, and looked for cooking stones, there are a number of them available but its not clear how long they last without cracking. I have a bunch of cut offs from a slate floor we did a few years back, Why not? Turns out to work just fine. The slate separates into layers after a few times, but still works for a while, and after all, it’s not usable for anything else so I feel good about using it.
This is a take off on a recipe I found in Men’s Health about he-man grilling. Sometimes Market Basket has whole cleaned trout which is good, but you have to deal with the bones. Not a big deal, if properly done, the bones come out easily. But this time they had fillets, so I bought four and then reassemble the with string and bacon. Kathy called it pure genius.
They are stuffed with red onion, lemon slices, fresh thyme from the garden, Finessence and salt. I tried lime once but that did not work. Too sharp. Make some small slits in the skin so more flavor gets in and they curl less. Wrap with bacon slices then tie with kitchen string and add a bit more Finessence.
I made a good bed of coals in the Weber and put on the small grate that actually sits down on the coals, and then added the slate. Let it get hot and then put the trout. The hot slate nicely fries the bacon while the fish cooks. I turned often and basted with a baste of oil, parsley, serranos, shallot, salt and pepper. Took about 17 minutes, Perfect!
I have served this with a green salad, Red Cabbage Slaw or Radicchio and Fennel salad, all of which have been good.
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