Grilled speckled trout with grit cakes with a hollandaise sauce

2 1/2 cups Milk
1/2 cup plus 2 tablespoons stone-ground white grits cornmeal
1/2 cup Shredded cheese, Monterey Jack or Cheddar
Salt and Pepper
Olive oil and Butter, for sauteing

Heat milk over high heat until scalding. Reduce to a simmer and slowly stir in the grits. Cook over low heat, stirring constantly, for 8 to 10 minutes, until the mixture is the consistency of mush. Remove from heat and season with salt and pepper.

Depending on the shape you desire, pour the mixture into a lightly oiled 9 by 9-inch square pan or other shallow pan. Cover tightly with plastic wrap and cool to room temperature, then refrigerate for 2 to 3 hours, until firm.

Unmold the grits mixture and slice.

In a medium saute pan, melt butter and olive oil. Place grit cakes into hot pan. Cook each side until lightly brown. Serve immediately.

INGREDIENTS: Grilled Speckled Trout
4 Speckled trout fillets, leave scales on.
Vegetable oil

Prepare the grill.

Rub the fish with the vegetable oil and season with salt and cayenne.

Put the fillets on the grill, scale side down over a medium fire.

Cook for id, and cook for 3 to 5 minutes or until the fish flakes easily with a fork.

INGREDIENTS: Hollandaise Sauce
3 egg yolks
1 tablespoon cream
1 cup (1/2 pound) melted butter, cooled to room temperature
1 tablespoon lemon juice or white wine vinegar
1/2 teaspoon salt

In a thick ceramic bowl, stir egg yolks and cream until well blended. Do not beat mixture.

Place bowl in a heavy-bottomed pan filled with about 1 1/2 inches of water.  Do not let water reach near rim of the bowl.

Stirring eggs continuously, bring the water slowly to a simmer. Do not let it boil.

When eggs have thickened to the consistency of heavy cream, slowly add cooled melted butter with one hand, while stirring with the other. Make sure to drizzle butter so it is blended into egg mixture before more is added.

When all the butter is added, add lemon juice or vinager slowly. Immediately remove from heat and salt to taste.

To serve, place grit cake onto a plate and top with grill trout. Lightly pour hollandaise sauce over fish. Serve hot.

The 81st Alabama Deep Sea Fishing Rodeo is set for Friday, July 18 through Sunday, July 20, 2014 off the coast of Dauphin Island, Ala.

Fishing begins with a ceremonial cannon blast on Friday and will conclude with an additional ceremony cannon blast on Sunday at 5:00 p.m. The weigh station will operate from 10:00 a.m. – 7:00 p.m. Friday and Saturday, and from 10:00 a.m until 5:00 p.m. on Sunday.

Recognized in 2011 as the World’s Largest Fishing Tournament by Guinness World Records, the Alabama Deep Sea Fishing Rodeo typically attracts over 3,000 anglers competing in 30 categories for nearly $500,000 in cash and prizes. Over the last 10 years, the Alabama Deep Sea Fishing Rodeo has donated more than $200,000 towards marine research and scholarships to the University Of South Alabama Department Of Marine Science.

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