Pretty Funny MB!!
However this reminds me of something similar I served in both restaraunts and at the house from time to time usually was a really great hit, and relatively simple....
Along the lines of the Pacific NW Indians that are presumed to have originated the planking method of cooking with Alder rammed into the ground, diagoinally over a campfire, I concocted a variation that was more prectical for Mass appeal. I liked using Salmon Tail sections for this as Tail is less desireable by the avg diner, but lends itself to this cooking method well.
Ingredients -
Any thin filet
Cedar shakes ( shingles) OR a 2x6 section of Cedar Plank cut to fit into a hotel pan
Corriender
S and P
Wine Bay Leaves
Whole Black Peppercorn
Into a 4-5oo-- Degree oven I would put a Hotel pan filled 3/4 with Water, White Wine, Peppercorns and Bay leaves, just for aromatic purposes. Bring to Temp and Hold.
Filet of Whatever...Trout works well, Mahi tails, any fish really provided it is not too thick or the outside will dry out before the filet is finished cooking internally.
Seasoning -
I like to use
Crushed Corriander
( Seeds of the cilantro plant) If you do not have a spice grinder, you can turn a sautee pan upside down for a base and use the curved end of another saute pan as a press. Mortar and Pestil for the gourmet equiped kitchens works as well....) I use a coffe Grinder that is reserved for spices only.
Colemans Dry Mustard ( very careful, as a pinch goes along way
S and P
Sprinkle liberally all spices on the top of filet.
Sear on a very Hot Grill, the service side of the filet and lock in moisture. Use a very, very Hot Grill. I put a quick diamond on the filet and take it off. Spray Grill with PAM if not comfortable getting filet oin and off in one piece.....Searing quickly in a Hot Skillet works , but the grill adds flavor.
After searing filet, Place on Cedar plank or shake and float in Hotel pan of aromatics to finish in oven. Time to cook will depend on thickness of filet.
If your Shakes are too thin and yuour filet too fat, they may sink. In which case do not panic ( this is supposed to be fun right....Simply put the Shake with the filet on top right on the grill.....Try not to set it on fire, but the flavor of being cooked directly on the cedar will amaze you. If you know you will be doing this ahead of time ( Good idea to check) you can soak the shakes in liquid of your choice prior to cooking as to allow them to NOT burn on the grille
Once Filet is done ( Here's where using shakes is an advantage ) remove from the oven and place Shake on grill just long enough to singe the wood on the bottom lightly.
Do not burn it black.
Remove with Tongs and place on Charger plate for service, the idea being the aroma of the cedar, infused into the Salmon will be now enhanced by the slightly singed shingle, preparing the diner for an enhanced flavor experience ( Nasally) before they even taste the fish.
Everyone likes the cedar aroma, right ?
Wine Pairing - tough enough sometimes to pair food with wine, but now the dimension ofthe wood flavor adds another curve. Keep it light.
I like Fume Blanc for this - Chardonnay works if you have a favorite there as does any White Zinf.
If you have diners with an educated Palette, you could get away with a soft bodied red such a a Pinot Noir, but stay away from the Cab's Zinfandels, or Chianti's as all would easily overpower both the nose and Palette. With this dish, you will literally "taste" the fish with your nose as much as your mouth, so I recommend keeping the wine light as possible....again Fume Blanc, Pinot Griggio types work best.
However I kinda laugh at "wine snobs" since wine is to be enjoyed and not stressed about, serving it with what you like to drink is the most important facet of the pairing.
Mange'
