Grilled Steelhead Trout Fillets With Lavender Butter - cooking recipe

Ingredients

3 tablespoons apple cider vinegar
1/4 teaspoon salt
1 tablespoon shallot, finely chopped
1 cup unsalted butter, cut into 1/2-inch cubes
1 tablespoon lavender leaves, finely chopped
36 ounces steelhead trout
salt and pepper
flour (for dredging)
vegetable oil

Preparation

To make the sauce, combine the vinegar, salt and shallots in a small, non corrodible saucepan.
Cook over high heat until the mixture is reduced by half.
Reduce the heat to very low and remove the pan from the heat.
Whisk in the butter cubes one at a time, making sure each cube is absorbed before adding another. Do not let the sauce boil or it will separate.
Regulate the heat by moving the pan on and off the burner.
The sauce will gradually thicken to the consistency of heavy cream.
Remove from the heat.
Stir in the lavender leaves.
Preheat the barbecue to high.
Salt and pepper the fish.
Dip both sides in the flour, then into the oil.
Grill 2-3 minutes on each side until done to your liking.
Remove from the grill and place on heated plates or a large platter.
Pour the sauce over the filets and serve immediately.