Smoked Trout with Curried Pecan Salad

Anticipated the most basic of trout dinners, but got home sooner than expected so decided to do something a bit more interesting.

Smoked Trout with Curried Pecan Sauce
(Generously serves 2)

2 trout fillets (1 lb total)
ghee

2/3 c pecan pieces (approx.)
1T fat for frying
1T curry powder
1/4 c mascarpone
2 T prepared horseradish
1 T coconut juice (not milk)
salt and pepper to taste

Soak wood chips (I used pecan wood since I was using a pecan sauce) for 1/2 hour or more. Preheat Egg.

Generously wipe the skin side of the trout fillets with ghee and place on a piece of foil. If there is any left on your hands, just wipe it off on the flesh side.

Add soaked wood chips (drained) to the charcoal and put the grill on. Put the foil sheet with the fillets on it on top. Keep the temperature around 200F.

Make the sauce: Saute the pecans in fat of your choice until they are very well toasted. I used the leftover skillet fat from Tuesday's chicken skin lunch. Stir in the curry powder and mix well, turning off the heat. Remove the pecans and fat to a bowl and cool. Add the mascarpone and seasonings and mix well.

Cook 20 min or until liquid is pooling on top but the fish hasn't started to flake, and close off. You can now sit and enjoy yourself until you are ready to eat.

When ready, plate the fish and add the pecan sauce. Picture above shows it served along with a scrap salad of radish tops and parsley bottoms with a dressing of Dijon mustard and black pepper mixed in well before plating.