Grilled Lake Trout in Mustard-Riesling Sauce

Picture is not of lake trout, but this is how the finished product looks using one larger trout that was butterflied

2 or 3 whole lake trout, butterflied with or without bones
sea salt and black pepper to taste
2 tablespoons extra virgin olive oil plus additional for coating fish
1 tablespoon chopped shallots or green onions
1/2 cup riesling wine
1/2 teaspoon smooth Dijon mustard
1/4 cup low-sodium chicken stock
2 tablespoons cold butter
cayenne pepper to taste (optional)

Use a knife to open up and butterfly whole trout (if you would prefer, remove bones or fillet fish. . . we like the bones left in for flavor).  Pat fish dry with paper towels or clean kitchen towel.

Coat fish with olive oil and season with salt and pepper.  On inside grill pan or outside grill, cook fish on both sides until fish flakes . . . .(note: the time varies based on heat applied and usually takes less than 8 minutes).  Remove fish to platter to rest.

 Add 1 tablespoon olive oil and shallots or green onions to saucepan and saute for 30 seconds.  Add the wine and mustard, stirring to blend.  Bring to a simmer and cook to reduce the sauce by about one-half which will take about a minute.

Add chicken stock and simmer about 30 more seconds.  Then stir in cold butter and cayenne pepper.  Taste to be sure seasoning is correct.  Pour hot sauce over fish in platter and serve.