{"id":3315,"date":"2021-06-04t08:18:41","date_gmt":"2021-06-04t08:18:41","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=3315"},"modified":"2021-06-04t17:16:14","modified_gmt":"2021-06-04t17:16:14","slug":"grilled-lake-trout-with-tarragon-aioli","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/grilled-lake-trout-with-tarragon-aioli\/","title":{"rendered":"grilled lake trout with tarragon aioli"},"content":{"rendered":"<p><em>serves 4<\/em><\/p>\n<ul>\n<li>1 1\/2 lb. &#8211; 2 lb. lake trout fillets, cut into portions<\/li>\n<li>olive oil<\/li>\n<li>salt and pepper<\/li>\n<\/ul>\n<p>season fillets with salt and pepper and baste with olive oil.\u00a0over a clean and oiled grill, place fillets, skin side up, on grill.\u00a0grill for about 5 min a side (or 10 min per inch of thickness total) until fish is barely opaque in the center.<\/p>\n<p><strong>tarragon aioli <\/strong>\u00a0(this recipe makes enough for around 8 servings, you only need a dollop per serving)<\/p>\n<ul>\n<li>1 1\/2 cup mayonnaise \u00a0(make homemade if you&#8217;d like, recipe below)<\/li>\n<li>3 t lemon juice<\/li>\n<li>2 t finely chopped fresh tarragon leaves<\/li>\n<li>1 t garlic, minced<\/li>\n<li>1 t dijon mustard<\/li>\n<li>2 t olive oil<\/li>\n<li>salt and pepper, to taste<\/li>\n<\/ul>\n<p>mix ingredients and season to taste\u00a0(if you make homemade mayo, delete mustard and lemon juice from mix)<\/p>\n<p><strong>fresh mayonnaise<\/strong><\/p>\n<ul>\n<li>1\/2 cup extra virgin olive oil<\/li>\n<li>1\/2 cup vegatable oil<\/li>\n<li>2 egg yolks<\/li>\n<li>2 t lemon juice<\/li>\n<li>1 t dijon mustard<\/li>\n<li>salt<\/li>\n<li>white pepper<\/li>\n<\/ul>\n<p>mix the two oils.\u00a0in food processor add egg yolks, lemon juice, mustard and a pinch of salt and pepper and blend until creamy, about 30 seconds.\u00a0with processor still blending, add about 10 percent of the oil, slowly, tiny pours at a time waiting about 30 seconds between pours until mix begins to emulsify.\u00a0next in a slow fine stream, add rest of oil very slowly until mayo is emulsified and creamy.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>the tarragon aioli adds a creamy rich compliment to the flavorful lake trout.<\/p>\n","protected":false},"author":4,"featured_media":6122,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[413,116],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/3315"}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=3315"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/3315\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6122"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=3315"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=3315"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=3315"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}