Pepper Grilled Lake Trout with Spring Onion Sauce

Here is a delicious taste of the far north: lake trout with fresh cracked pepper and a creamy sauce made with the green tops of the first spring onions.

1 c. clam juice or fish stock
1 c. dry white wine or dry vermouth
1 1/2 c. heavy cream
1 bunch green onion tops, cut into 1-in. lengths
Salt and white pepper to taste
2 1/2 lb. lake trout or salmon fillets
Fresh coarsely ground black pepper, as needed
6-8 T. butter, melted
Kosher salt to taste
Fresh chives or green onion tops

In medium saucepan over medium-high heat, combine clam juice or fish stock with wine or vermouth. Reduce by three-fourth. Add cream; reduce to 1 cup.

Place green onion tops in a blender; pour sauce over onions. Let stand for 5 minutes, then puree. Strain; season to taste with salt and white pepper. Return to saucepan; simmer. Hold over very low heat.

Grind coarse black pepper to taste over lake trout fillets. Press in lightly with the heel of your hand. Brush with melted butter; season to taste with kosher salt. Grill lake trout on a clean oiled grill over hot coals starting with the peppered side down. Remove to heated plates. Top with sauce. Garnish with fresh chopped chives or thinly sliced diagonally cut green onion tops. Serve at once. Serves 6.

Tip: Sauce may be made ahead. Store in preheated thermos for several hours or refrigerate until needed. If refrigerated, heat slowly and serve immediately or the fresh green color will soon be lost.