Weber Grill's Apple Smoked Prosciutto Wrapped Trout
The flavors of roasted apple pair well with freshwater trout and salty prosciutto. Make sure to tie the fish closed in two places to keep it from losing its filling.
4 whole trout, butterflied and deboned
2 apples, crisp (granny smith, gala), peeled and sliced thinly
2 ounces butter, unsalted
1 lemon, zest and juice
6 sprigs thyme, fresh, stemmed and minced
Black pepper, fresh ground
12 slices prosciutto, thinly sliced
1 tablespoon olive oil
1. Heat a skillet up on high heat for 2 minutes, then cook the apple slices with the butter for 2-3 minutes (until lightly browned, but still slightly crisp). Add the lemon juice and thyme and cook another minute. Pour the mix out onto a plate to cool at room temperature for 5 minutes.
2. Set 3 slices of prosciutto on a cutting board, slightly overlapped, and set the trout in the middle of the prosciutto. Lightly season the inside of the trout.
3. Spoon 1/4 of the cooked apple mix into the center of each fillet and fold the trout closed.
4. Fold the prosciutto around the trout, overlapping the ends of the slices. Tie the trout with 2 pieces of kitchen twine.
5. Lightly oil the outside of the trout. Repeat for the other 3 trout fillets, oiling the outside of each one. Set aside to chill.
1. Set the smoker for 250 degrees with some apple wood chunks and the water pan half full.
2. When the smoker is ready, hang the trout from the tail onto each fish hook. Set the smoking rack into the smoker and hang the fish hooks (with the trout on them) onto the smoking rack. Close the lid.
3. Smoke for 30 minutes, then check the fish for doneness (internal temperature of 145˚F). If they need more time,
close the lid, smoke for another 10 minutes and check again.
4. When the trout have cooked through, remove them from the smoker rack to a plate. Serve hot with lemon wedges.
Prep time: 15 minutes
Cook time: 30-40 minutes
Source: Chef Matt McCormick, Weber Grill Restaurants Corporate Chef