Planked Trout

• 2 to 3 pound side of salmon or trout, pin bones and skin removed.
• Seasoned pine plank.
• Marinade:
• 1/2 cup grainy Dijon mustard
• 1/4 cup dry white wine
• 1/4 cup extra virgin olive oil
• 1 Tablespoon finely minced garlic
• 1 Tablespoon freshly ground pepper
• 2 Tablespoons chopped fresh chives
• 2 Tablespoons chopped fresh tarragon
• 1 Tablespoon chopped fresh parsley
• 1 teaspoon salt
• 1/2 cup minced raw bacon
• 1 cup mayonnaise
• 1 1/2 Tablespoons Dijon mustard
• 2 teaspoons freshly ground pepper
• 1 Tablespoon fresh lemon juice

1. Note: You may use a baking pan instead of a seasoned plank, but the fish won't pick up a smoky flavor.
2. Mix the marinade ingredients until smooth. Spread evenly with a pastry brush over both sides of the fish; make coating thick. Season with 1 teaspoon salt.
3. Scatter half the bacon over the pine plank or baking dish in the area where the fish will be placed. Place fish on the bacon and sprinkle the top with remaining bacon. If using plank, place on a flat cookie sheet and bake in a 450u0b0 preheated oven for 25 minutes. Remove and let cool to room temperature.
4. Combine all sauce ingredients in a small bowl. Serve the fish on its plank. Pass the mustard-mayonnaise sauce separately. Serves 10-13.

salmon, plank, marinade, mustard, white wine, extra virgin olive oil, garlic, freshly ground pepper, fresh chives, tarragon, parsley, salt, bacon, mayonnaise, mustard, freshly ground pepper, lemon juice

Taken from www.epicurious.com/recipes/member/views/planked-trout-50009524 (may not work)