Smoked Wild Trout Soup

This delicious trout was caught by one of my good friends at Convict Lake in Central California. It made for a great soup so I thought I would share it. 

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Ingredients:

– 1 whole trout, cleaned

– Food grade cedar wood plank

– Fresh chives

– Fresh rosemary

– Salt and fresh ground black pepper

– 8 Cups of water

– 4 Garlic cloves

– 1 Tbsp. of butter

– 1 Cup diced wild onion (sub domestic)

– 2 Blades of scallions, dice the green, set aside the white.

– 1 ½ Cup of chopped wild mushrooms (sub domestic)

– 1 ½ Cup grated wild carrot (sub domestic)

 The Fish

Soak the cedar plank overnight. Season the inside and outside of the trout with salt and pepper and add several blades of chives, two sprigs of rosemary, and some chopped onion to the inside cavity. Lightly oil the top of the plank. Place the fish on the plank and position the plank directly over the fire. The plank will smoke but it should not burn entirely. If the plank begins to burn then spay with water to extinguish the flames. Cover the plank and fish with the lid of the grill or with a metal pan if no lid is available. 

 Your cook time will depend on the size of the fish. When you are able to press the skin and feel the meat inside flake apart then the fish should be cooked completely through, approximately 20mins. Remove the fish from the plank and allow the meat to cool. Once cooled, separate the fish meat and remove all the bones. There may be several small bones in between the flakes so inspect the meat carefully. Set the meat aside.

 The Stock

Take the bones (including the head) and the herbs from the inside of the fish and place in a medium sauce pot filled with the water. Add garlic cloves, the white part of the scallions, 1 tsp of black pepper, and 1 tsp of salt. Cover the mixture, bring to a boil, and simmer for 25 minutes. Strain the bones out of the stock and set the liquid aside.

 The Soup

Add the butter, onions, scallions, and mushrooms to a large sauce pot over medium heat. Season with salt and pepper to taste and cook for 5 minutes. Stir in the trout stock and the trout meat and simmer on low heat for 20 minutes.