Grilled Lake Trout with Tarragon Aioli

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

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.

Monahan's Seafood

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