Cedar Plank Fish with Citrus Horseradish Crust
| Yield: | 2 Servings |
| Categories: | Entrees |
| 1/4 | c | White wine |
| Juice from 1 lemon | ||
| 1 | Bay leaf | |
| 8 | Peppercorns | |
| 1/2 | ts | Chopped fresh thyme |
| 1/4 | c | Heavy cream |
| 8 | oz | Cold butter; cubed |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Zest and juice of 2 lemons | ||
| Zest and juice of 2 oranges | ||
| 2 | tb | Grated horseradish |
| 4 | tb | Chopped cilantro |
| Kosher salt; to taste | ||
| Sugar; to taste | ||
| 2 | Trout fillets; skin off - (8 oz ea) | |
| Emeril's Essence; see * Note | ||
| Olive oil; for drizzling | ||
| 2 | Ten-inch untreated cedar planks |
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