Grilled Lake Trout with Tarragon Aioli

Serves 4

• 1 1/2 lb. – 2 lb. lake trout fillets, cut into portions
• Olive oil
• Salt and pepper

Season fillets with salt and pepper and baste with olive oil. Over a clean and oiled grill, place fillets, skin side up, on grill. Grill for about 5 min a side (or 10 min per inch of thickness total) until fish is barely opaque in the center.

Tarragon Aioli  (this recipe makes enough for around 8 servings, you only need a dollop per serving)

• 1 1/2 cup mayonnaise  (make homemade if you’d like, recipe below)
• 3 T lemon juice
• 2 T finely chopped fresh tarragon leaves
• 1 T garlic, minced
• 1 t Dijon mustard
• 2 t olive oil
• Salt and pepper, to taste

Mix ingredients and season to taste (if you make homemade mayo, delete mustard and lemon juice from mix)

Fresh Mayonnaise

• 1/2 cup extra virgin olive oil
• 1/2 cup vegatable oil
• 2 egg yolks
• 2 T lemon juice
• 1 t Dijon mustard
• Salt
• White pepper

Mix the two oils. In food processor add egg yolks, lemon juice, mustard and a pinch of salt and pepper and blend until creamy, about 30 seconds. With processor still blending, add about 10 percent of the oil, slowly, tiny pours at a time waiting about 30 seconds between pours until mix begins to emulsify. Next in a slow fine stream, add rest of oil very slowly until mayo is emulsified and creamy.