CHEF PAUL DILLS
EXECUTIVE CHEF
NOTTAWASAGA RESORT
WWW.NOTTAWASAGARESORT.COM
Come visit Nottawasaga Inn Resort
and enjoy this incredible dish in our
Mahogany Dining Room.
Soak the cedar planks in water for a minimum of
one hour. Meanwhile, place the softened butter
into a stand mixer.
Heat the maple syrup in a small saucepan over
medium heat until it reaches 240 degrees on a
candy thermometer (approximately 7 minutes).
Cedar Plank
Trout with Maple Butter
My inspiration behind this plate is the iconic Canadian summer campfire.
When I envision a campfire I think of that glorious smoke scent and this is
what I wanted to infuse into my recipe. A cedar plank is an excellent way to
capture this scent adding an incredible aroma and flavour to the fish. I’ve
paired the dish with delicious maple butter as I feel that the hint of sweetness is
the perfect accompaniment to the earthiness of the trout.
Ingredients
Trout
2 Whole Trout, fillet and bones removed
2 tbsp Olive Oil
Chopped Fresh Herbs (chives, thyme, parsley), to taste
Salt and Black Pepper, to taste
Maple Butter
4 oz Dark Maple Syrup
8 oz Butter, softened
Supplies
4 Cedar Planks, approximately 4” x 10”
Candy Thermometer
Mixer
Piping bag
Once heated, slowly pour the syrup over the butter.
Turn the mixer onto a high speed and whip the
butter and maple syrup together until well blended.
Using a piping bag, pipe the mixture onto
parchment paper (into desired shape) and chill in
the refrigerator.
Remove the planks from the water and pat dry.
Preheat the oven to 350 degrees F (175 degrees C).
Place the trout on the plank, skin side down. Rub
the trout lightly with olive oil, salt and black pepper
so that it is fully coated.
Bake for 10 to 12 minut W2