Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml White wine Juice from

  2. 1 lemon

  3. 1 Bay leaf

  4. 8 Peppercorns

  5. 1/2 teaspoon 2 1/2ml Chopped fresh thyme

  6. 1/4 cup 59ml Heavy cream

  7. 8 oz 227g Cold butter - cubed Salt - to taste Freshly-ground black pepper - to taste Zest and juice of

  8. 2 lemons Zest and juice of

  9. 2 oranges

  10. 2 tablespoons 30ml Grated horseradish

  11. 4 tablespoons 60ml Chopped cilantro Kosher salt - to taste Sugar - to taste

  12. 2 Trout fillets, skin off - (8 oz ea) Emeril's Essence - seeNote Olive oil - for drizzling

  13. 2 Ten-inch untreated cedar planks

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. In a saucepan, combine the wine, lemon juice, peppercorns, bay leaf, and thyme. Bring the liquid to a boil and reduce by half, about 2 to 3 minutes. Add the cream and bring the liquid back to a boil and reduce by half, about 2 to 3 minutes. Whisk in the butter, a cube at a time, until all the butter is incorporated. Season the sauce with salt and pepper. Strain the sauce through a fine mesh strainer and keep warm. Bring a small pot of salted water to a boil. Blanch the lemon and orange zest for 1 minute. Remove the zest from the water and shock in an ice bath. Remove the zest from the ice bath and pat dry. In a mixing bowl, combine the horseradish, blanched zest, lemon juice, orange juice, and cilantro. Season the crust with the kosher salt and sugar. Season the fillets with Emeril's Essence. Rub the top of each plank with olive oil. Place one fillet on each plank. Divide the crust in half and cover the top of each fillet with the crust. Place the planks on a sheet pan and place in the oven. Bake the fillets for 12 to 15 minutes or until the crust is golden and the fish is flaky. Serve the planks with butter sauce. This recipe yields 2 servings.


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