Photo credit: Huge Galdones

Lee Wolen, executive chef of the Michelin-starred BOKA restaurant in Chicago, is renowned for his high-level, impeccably plated food, but his true loves are flyfishing and simple eating. While Wolen usually prefers catch and release, he has some wonderful recipes for cooking up rainbow trout—like this one.

Grilled Rainbow Trout with Roasted Corn and Scallions in a Buttermilk Sauce ****


Buttermilk Sauce:
1 pint buttermilk
2 oz. tarragon, finely chopped
2 oz. basil, finely chopped
2 oz. thyme, finely chopped
4 tbs. greek yogurt
2 tbs. lemon juice

Grilled Scallions:
6 scallions
Olive oil

Grilled Rainbow Trout:
1 rainbow trout, whole gutted
Olive oil
1/4 lb. tarragon
1 lemon, sliced
2 cloves garlic, crushed

Roasted Corn:
3 ears sweet corn
1 Tbsp. smoked paprika
1 Tbsp. chives, sliced
2 limes, juiced
3 Tbsp. olive oil

Make the sauce. In a small bowl, combine the first six ingredients. Season to taste with salt and place the refrigerator. Serve the sauce cold.

Cook the scallions. Toss the scallions with a pinch of salt and olive oil and char them on the grill; reserve.

Roast the corn. Place the whole ears of corn directly into the fire until the outside is black and the corn is toasty on the inside. This should take about 10 minutes. Once they have cooled a bit peel them and slice the kernels off and reserve in a bowl. Toss with the rest of the ingredients and season with salt.

Cook the fish. Place your grill over the fire. Let it get extremely hot so the fish does not stick. Season the fish, inside and out, with salt. Stuff the fish with garlic, lemon, and tarragon. Once the grill is hot allow for the fire to calm down and maintain the heat without the flames. Lightly rub the outside of the fish with olive oil. Place the fish on the grill and cook until barely cooked through, about 4 minutes per side. Allow the fish to rest, and finish cooking for 5 minutes. Serve with corn and scallions on the side, and spoon the sauce over the fish.