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Trout Time!!
It is summer again and fishing season is in full
swing. I have been out, fishing when I can get away from the kitchen. So I
have been creating some new recipes and trying out some old. Fishing takes
patience and a bit of skill, cleaning and cooking your catch takes just as
much skill. Being the fishermen and the chef has its advantages though, you
know how fresh your fish is, how it was handled and where its from. I’m
always trying to have the freshest products and you can’t get fresher then
caught, filleted and cooked miles from where it is captured. Trout are
common in most rivers, streams or creeks and with some practice and a licence you could catch your own dinner. Chances are you could probably also
find a fish market close by that has fresh quality fish that you could use
if your not a fishermen or women. But wild trout tastes a bit different and
are usually smaller fillets. Like all fish, trout cooks very quick and is
best suited to be cooked with high heat and fast. Here are a few of my
favorite recipes for trout:
Cornmeal Coated Brook Trout
4 wild brook trout fillets
1 cup cornmeal
3 eggs
Dark beer (soak fish in beer)
1/2 cup cornmeal flour
1 teaspoon onion powder
Salt and pepper, to taste
Soak trout in beer, set up breading station with flour eggs (beaten) and
cornmeal, all in separate bowls to dredge fish in. Now dredge in flour then
eggs then cornmeal and fry gold brown in pan with light oil. Serve with tarter
sauce (with a kick add a little hot sauce).
Chipolte Grilled Trout
14 trout fillets
1/4 cup dried chipoltes
3 tablespoons walnuts
A few sprigs fresh parsley
1/4-1/2 cup extra virgin olive oil
Salt and pepper, to taste
Mix all ingredients except trout in food processor till a paste forms,
add little bits of the oil at a time until smooth. Rub all over fillets and
let sit for 20 minutess while grill heats up. Toss on grill and cook to your
liking. Goes great with hush-puppies and salsa.
Bacon Wrapped Trout and Asparagus
4 trout, whole, cleaned, and deboned
8 fresh asparagus spears
12 or so pieces of bacon
Olive oil, to saute
Wrap the asparagus in bunches of two with bacon and saute till bacon is
lightly browned. Place one bunch of asparagus inside each trout, wrap trout
with bacon maybe a tooth pick will be needed to hold it all together. Now
saute or bake till done. Great served with tarragon cream sauce: 3 cups
heavy cream, tarragon and butter. Reduce cream by half add tarragon and take
off heat, add butter and serve.
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