NORTH DAKOTA GRILLED TROUT

NORTH DAKOTA SMOKED GRILLED TROUT
- 2 cups of water
- 1 tablespoon of lemon juice
- 5 cloves garlic, sliced
- 4 cloves shallot, sliced
- 2 tablespoons of salt
- 2 tablespoons of sugar
- 2 tablespoons of chopped dill

COOKING PREPARATIONS:
Made enough for 6 (12 oz.) boneless rainbow trout

Start by mixing the brine ingredients together and pour over the trout. Marinate in the fridge for 4 to 5 hours. Smoke the trout in a covered grill for 25 minutes at 250-300 degrees.

Use a tight-fitting lid for your grill to make this technique work. Start by soaking wood chips in water for several hours. Build a charcoal fire on one side of your grill. Place a shallow pan of water in the other half of the grill. When the fire is glowing, it's ready for cooking. Than scatter wet wood chips on top of the coals. This should produce lots of smoke. Place the trout on grill directly over the pan of water. Put the lid on grill to trap the smoke inside. Within about 25 minutes the trout is ready and smoked.

Top with any type of heavy cream sauce, horseradish, or just add a little lemon juice.

NORTH DAKOTA MUSHROOM STUFFING

NORTH DAKOTA MUSHROOM STUFFING
- Two (2) tablespoons of oil
- One (1) pound of mushrooms, fresh
- One (1) cup of onions, chopped
- Half (1/2) teaspoon Sage leaves
- Quarter (1/4) teaspoon Marjoram leaves
- Twenty (20) slices of Wheat bread
- Two (2) Eggs
- Salt and pepper to taste

NORTH DAKOTA MUSHROOMS PREPARATIONS:
Cut mushrooms in quarters.Heat oil in skillet.Add mushrooms, onion, sage, marjoram, and salt and pepper to taste; cook 10 minutes, stirring occasionally, until vegetables are tender.Remove from heat.Cube bread and add; toss well to mix. Pour egg over stuffing and toss.