Planked Whitefish with Green Onion Butter

How to make Planked Whitefish with Green Onion Butter Recipe

Ingredients:
4 Untreated cedar wood planks or shingles, 4 x 6 x 1/2 inch (10 x 15 x 1.2 cm)
1/2 cup Butter, softened
1 Egg yolk
2 tablespoons Lemon juice
1 tablespoon Dijon mustard
1/4 cup Bread crumbs
1/4 cup Green onions, chopped
2 tablespoons Parsley, chopped
1 Garlic clove, smashed
1/4 cup Vegetable oil
4 each Whitefish fillets, skinned and boned
To taste Salt and black pepper

Method:
Soak the cedar planks in water for at least a few hours before proceeding.

Mix the butter, egg yolk, lemon juice, mustard, bread crumbs, green onions, parsley, and garlic in a food processor. Pulse for 1 minute to combine into a paste. Roll the paste into a cylinder about 1 inch (2.5 cm) thick, and wrap in plastic wrap. Refrigerate until firm.

Preheat the oven to 425°F (220°C).

Remove the planks from water, dry, brush with the oil, and place in the oven on a baking sheet for 5 minutes to begin to season the wood.

Brush the fish with oil and season with salt and pepper.

Remove the paste from the refrigerator and cut into 1/4-inch (.6 cm)-thick slices. Place 1 to 2 slices on each fillet.

Place the fish on the hot plank and return to the oven. Bake the fillets for 8 to 10 minutes (or until opaque and flaky), until the butter has melted into a brown crust.

Remove and serve immediately.

Chef Tips:
Planking is a method of cooking fish that the settlers of the region learned from the Native Americans.A whole fish is tied to a large piece of driftwood and placed vertically next to a fire, where it cooks slowly until done.

Today, planking is accomplished by placing a fish fillet on a soaked plank of wood usually cedar, which gives off a tasty and unique flavor.The fillet is then cooked, plank and all, on a grill over a fire or even by baking in an oven.

Planked Whitefish with Green Onion Butter