Planked whitefish with Green Onion butter

4 untreated cedar wood planks or shingles
1/2 cup butter, softened
1 egg yolk
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/4 cup bread crumbs
1/4 cup green onions, chopped
2 tablespoons parsley, chopped
1 garlic clove, smashed
1/4 cup vegetable oil
4 whitefish fillets, skinned and boned
salt and black pepper to taste

  1. Soak the cedar planks in water for at least a few hours before proceeding.
  2. Mix the butter, egg yolk, lemon juice, mustard, bread crumbs green onions, parsley, and garlic in a food processor. Pulse for 1 minute to combine into a paste. Roll the paste into a cylinder about 1 inch thick, and wrap in plastic wrap. Refrigerate until firm.
  3. Preheat the oven to 425F.
  4. Remove the planks from water, dry, brush with the oil, and place in the oven on a baking sheet for 5 minutes. to begin to season the wood.
  5. brush the fish with oil and season with salt and pepper.
  6. Remove the paste from the refrigerator and cut into 1/4 inch thick slices. Place 1-2 slices on each fillet.
  7. Place the fish on the hot plank and return to the oven. Bake the fillets for 8-10 minutes (or until opaque and flaky), until the butter has melted into a brown crust.
  8. Remove and serve immediately.

Chef: portion was too large for the plate, but it was cooked beautifully, topping good, should have been spread over the top to look more attractive. Traditionally, fish is served with lemon, but not required.

Personal/Team: Green butter was very flavorful, but not very attractive, spreading it or possibly less bread crumbs so it doesn't keep the round shape or possibly piping to get a nicer shape would work. The fish was well done, but didn't pick up the plank flavor, maybe because it was too large.

Lesson Learned:  Plank cooking can be done over a grill or in the oven. Planks need to be processed by soaking, then drying out, then oiling so fish doesn't stick.