CEDAR PLANKED TROUT

Ingredients:

Directions:

  1. Soak an untreated cedar plank in water for 24 hours.
  2. Remove the plank from the water and lay the trout fillets on the plank.  Season with salt and DLS
  3. Place the plank with the trout on a hot barbecue. Close the lid and bake until the trout is done, about 10 minutes per inch.

BALSAMIC REDUCTION SAUCE

 Ingredients:

  • 1 cup Balsamic vinegar 250 mL
  • 3 tbsp Sugar 45 mL

Directions:

  1. In a small saucepan, simmer the vinegar and sugar together for 15-20 minutes, or, until reduced by a third to a half.
  2. To serve, pour the sauce over the trout or serve the sauce in a small pitcher for pouring over individual servings.

*DLS (Dymond Lake Seasoning) is our signature blend of herbs and spices. Appropriate alternatives range from plain or seasoned salt and/or pepper to a combination of oregano, basil, parsley, thyme, celery salt, onion salt, paprika, pepper, salt, and garlic powder.

Award-Winning Cookbooks

Webber’s Lodges has an international reputation for fabulous food. Naturalists, fishermen and hunters return time after time to enjoy the splendid scenery and the idyllic atmosphere of our fly-in northern camps, but most of all they rave about the great food.

Recipes for moose, goose and things that swim can be found in our award-winning cookbook series, which also includes a full range of outrageously good recipes for the breakfasts, brunches, snacks, dinners, imaginative appetizers and seductive desserts served at our lodges. For more information please visit: http://www.BlueberriesAndPolarBears.com/