Grilled Rainbow Trout with Tarragon Aioli

- 2 (300 g) fresh whole rainbow trout 2 (10 oz)
- 1 pasteurized egg yolk (1)
- 1 Tbsp lemon juice (15 mL)
- ½ cup canola oil (125 mL)
- 1 small garlic clove, minced (1)
- 1 tbsp finely chopped fresh tarragon (15 mL)
- 2 Tbsp canola oil (30 mL)
- Salt and pepper to taste
Grilling:
1. Preheat the grill. Brush grill with canola oil.
2. Brush canola oil over both sides of the fish.
3. Place fish in a grill basket or place directly on grill.
4. Cook trout for 5-6 minutes per side.
5. Serve fish with the 1 Tbsp (15 mL) of tarragon aioli per serving.
Pan Frying:
1. In a large frying pan over medium-high heat, heat 2 Tbsp (30 mL) canola oil.
2. When oil is hot, sprinkle salt and pepper over both trout and place into the pan. Reduce heat to medium. Cook trout for 5 – 6 minutes and then turn fish over in the pan. Continue to cook 5 – 6 minutes longer, or until fish is cooked through.
3. Serve fish with the 1 Tbsp (15 mL) of tarragon aioli per serving.
Tarragon Aioli:
1. Place egg yolk and a splash of canola oil into food processor.
2. Place lid on food processor and pulse until blended.
3. Remove centre piece from food processor lid. With machine running, slowly add the remaining canola oil in a very thin stream. (NOTE: If it is runny, the oil has been added too quickly to form an emulsion. You will need to start process again with new ingredients.)
4. Add lemon juice to mixture and pulse to mix well. Add in garlic and fresh tarragon and pulse to complete aioli. Finished mixture should have the consistency of mayonnaise.
5. Transfer the aioli to a small container. Will keep in refrigerator for up to 1 week.