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

Our ace cook and grill master, Enrique, has a great tip- when fish is ready to flip, it should be firming up and not sticking to the grill. He recommends turning the spatula upside down when sliding it under the fish for flipping. (Try it, it really works!)

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