Hickory Smoked Stuffed Trout Recipe
Ingredients
| Hickory chips | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| Dried apricots | 1/4 Cup (16 tbs), snipped | |
| Orange juice | 3 Tablespoon | |
| Sugar | 1 Teaspoon | |
| 1 teaspoon instant chicken bouillon granules | ||
| Celery salt | 1/4 Teaspoon | |
| Bread | 2 Cup (16 tbs) | |
| Toasted slivered almonds | 2 Tablespoon | |
| 1 4- to 5-pound whole lake trout or walleyed pike, dressed | ||
| Cooking oil | ||
Directions
About 1 hour before cooking, soak the hickory chips in enough water to cover; drain.
In skillet cook onion in butter till tender but not brown.
Stir in apricots, orange juice, sugar, bouillon granules, and celery salt.
Heat and stir to dissolve bouillon granules.
Remove from heat.
Add bread cubes and almonds; toss lightly.
Spoon stuffing into fish cavity.
Brush outside of fish with a little oil.
In covered grill arrange slow coals around edge of grill.
Sprinkle some of the dampened hickory chips generously over coals.
Center foil pan on grill, not directly over coals.
Place the fish in foil pan.
Close grill hood.
Grill till fish flakes easily with fork, about 1 1/4 hours.
Sprinkle hickory chips over the coals every 20 minutes.
In skillet cook onion in butter till tender but not brown.
Stir in apricots, orange juice, sugar, bouillon granules, and celery salt.
Heat and stir to dissolve bouillon granules.
Remove from heat.
Add bread cubes and almonds; toss lightly.
Spoon stuffing into fish cavity.
Brush outside of fish with a little oil.
In covered grill arrange slow coals around edge of grill.
Sprinkle some of the dampened hickory chips generously over coals.
Center foil pan on grill, not directly over coals.
Place the fish in foil pan.
Close grill hood.
Grill till fish flakes easily with fork, about 1 1/4 hours.
Sprinkle hickory chips over the coals every 20 minutes.
Chef
