Overhead view of filleted trout laying on a bed of kombu in a rectangular pan topped with round lemon slices and fresh herbs.

Campfire Roasted Whole Ontario Trout

Author Icon Eva Chin Jul 28 2021
Inspired
Serving Time Icon 35 - 45 MIN
Serves Number Icon Serves 2

Chef Eva Chin grew up in Hawaii, where she used this recipe and method for locally caught fresh seabream, seabass, and snapper fish over a driftwood fire. It adapts perfectly well to Ontario trout and we promise you the slow process of cooking fresh fish over fire finished with a delicious warm butter sauce is well worth it.

 

“This recipe stems from a nostalgic dish from growing up on the island that has transformed throughout the years as I’ve migrated to different countries. Upon arrival on the great Turtle Island (Toronto), I’ve brought together Ontario freshwater fish and luscious local dairy products. Perth County crème fraîche is my absolute favourite Ontario dairy product from Ontario and it highlights the sauce for this dish!” - Eva Chin

Pairing

Pair this dish with an oaked VQA Chardonnay!
VQA Ontario wine pairing courtesy of the Ontario Wine Marketing Association

Please Enjoy Responsibly! 

Prep 15 MIN

Cook 20 - 30 min

Ingredients

Chef Tip

Konbu or Kombu is a type of edible sea kelp featured in many East Asian dishes and is one of the main ingredients in dashi noodle broth. You can find it at East Asian and fine grocery stores!

Method

Step 1

Start and bring your campfire to heat.
 

Step 2

Bring a pot of water to a boil and soak konbu in hot boiling water for 30 mins. 
 

Step 3

Cut open the fish through the belly slit and carve the top loin wide open to ‘butterfly’ the whole fish; discard the bones.
 

Step 4

Season the fish with salt and black pepper to taste.
 

Step 5

Place half a bunch of dill, garlic cloves and one whole lemon sliced into rounds into the center of the fish.
 

Step 6

Close the fish back into a whole shape. Remove the soaked konbu sheet from the water, reserving ½ cup of konbu water. Wrap the fish in the soaked konbu sheet.
 

Step 7

Wrap the fish again with a layer of foil to ensure that it is completely covered and protected from direct flames.
 

Step 8

In a medium sized pot over medium heat over your fire, add the reserved konbu water, milk and cream to start simmering.
 

Step 9

Finely dice shallots and place into the simmering cream and milk.
 

Step 10

Allow the milk and cream mixture to start reducing on a medium simmer.
 

Step 11

Place your wrapped fish on to the fire and monitor closely while cooking, turning it every now and then to maintain an even heat and protect it from burning.
 

Step 12

When the milk and cream mixture has reduced by half, add in miso and yeast and stir very well until completely dissolved.
 

Step 13

Fully zest two lemons into the milk and cream mixture; season with salt to taste.
 

Step 14

Once your fish is cooked, let it rest in a rack without opening the foil so it will capture all the flavours of the dill and lemon.
 

Step 15

To finish the sauce, whisk in the cold butter and creme fraiche until you have a nice glossy finish.
 

Step 16

Finely chop the remaining dill fronds and add to the sauce along with finely cut chives, the juice of half a lemon, and, at last, the caviar.
 

Step 17

Swirl your pan to spread the sauce out—avoid using a spoon because you will mash the caviar into the sauce.
 

Step 18

To serve, open the foil and unwrap the fish, opening it up to remove the garlic, lemon, and dill.
 

Step 19

Pour some warm butter sauce all over the fish and enjoy!

Eva Chin's photo
Written By

Eva Chin

Executive Chef

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