Char-grilled Lake Trout with Chive Brown Butter and Soft Pumpkin Corn Pudding!

Ingredients

8 oz Lake trout fillet with the skin on
½ tsp Cracked black Pepper and Kosher Salt
2 Tbsp Whole Butter
2 tbsp fresh chives

2 ear sweet corn
1 can pumpkin purée
Salt and pepper to taste
¼ tsp Cinnamon and nutmeg
1 egg beaten
¼ cup milk.
1/8 tsp baking powder
¼ cup flour

Method of Preparation

Heat your bbq grill to med high heat and clean thoroughly with your brush.
For the trout, first melt the butter, then brush the fish and season with salt and pepper.
Place the fish skin side up onto the grill and cook for 3 to 4 minutes.
Turn the fish over and continue to cook 3 to 4 minutes or until the fish is firm and slightly flaky.
Remove from grill and serve immediately.

To make the Pudding, grill and remove the kernels from the corn.
Combine the corn with the pumpkin purée, flour, baking powder and spices.
Finish with the beaten egg and milk.
Place the mixture into a heated 335 degree oven and bake for 25 to 30 minutes, until slightly firm.

To serve, place the pumpkin corn pudding on the plate as a base and top with the trout fillet.
Heat a pan and quickly brown the butter, combine with the chives, and baste over the dish.