I have a great recipe for trout!
Saute 2 shallots until transparent. Add in 1 TBS fresh coarse ground black pepper, the zest of 2 lemons. fresh dill, and deglaze with with wine. Let this reduce until the wine is almost gone. Let cool for 1 hour and then blend with 1 lb. softened unsalted butter. Roll into a tube and then wrap in a jacket of Saran and foil. This will keep in the freezer for up to 6 months.
I use this butter when I cook trout in a foil packet with other veggies.
p.s. I went out today and caught 6 trout over 12 inches in less than 2 hours. Then the rain stopped and so did the fish.
The big guys we have been waiting for all Aug/Sept. finally showed up …. Fishing just 1/4 mile up river from the Antioch Bridge (California Delta)and in less then 20 minutes time we caught 5 fish all in the 15 to 20 pound range It was a crazy circus in the pitch black darkness (5AM)where at one time Frank Jr.and I both had fish on……….. and after 20 min. the bite was gone.. I saved two small ones for fish tacos the big ones would most likely be females and we always release the girls …besides how much fish can you eat?
This will work for any fish. It is especially great on salmon and halibut.
WOW Sizz………………what a feast! Lucky you.
If you’re handy enough with the blade, great. I waste too much meat filleting trout so picking around the bones is the way to go for me. I’ve never caught anything approaching the fish sizz posted sizewise. A 10 inch brown is hard to filet, speaking for myself. By the way, one could still fillet the trout and do them in the same manner with the foil.
I’ll stick with filleting my trout..
sizz, they’re great grilled. I fish for trout here in central PA. I’ve grilled them with a barbecue sauce in the past and they were great. The way I usually do them now is to grease one side of a sheet of alum foil with plain butter, or whatever souped-up butter you prefer. Take your trout and place it on the foil and again, load up the cavity with however much butter you like, some onions, fresh lemon or lemon juice, salt and pepper. Some grated parmesan cheese is sprinkled into the body cavity and on the outside. Then take about 1 T of garlic wine vinegar and sprinkle that over the whole business. Shake some lemon pepper on there if desired. Make a pouch around the trout with your foil and bake it at around 400 for 10-12 minutes for small trout. Somewhat longer for those monsters pictured above!
The Butter is a compound butter, and yes you can use it on Fish or even put a pat on a steak after its broiled. The method of cooking is call “En Papillote” or Fish in Papillote. In a Restaurant you will see this made with a fish fillet and thin sliced Julienne vegetables wrapped in Parchment paper. The compound butter can be made with whatever Herbs and spices you like…………….BillyB
I was riding along the California Aquaduct way-south near it’s terminus at Silverwood lake when I saw one of my students fishing along the ‘bank’. The Aquaduct is all concrete, with pumping stations every few miles, and is noted for being a good place to dump stolen cars when the need for the car is over. This is barren desert, with no fresh input for 450 miles or so from the Delta area that Sizz describes. Anyway I joked with the kid about fishing a ‘barren river’. He then showed me his cooler full of 5-10 lb Stripers, he had several, and said he had only been there for an hour or so!!!
Another time they had closed off and ‘pumped out a 2 mile section near our home (to repair the river-bed)…It had only a foot or two of water in the bottom, and you could see the fish everywhere.
For folks who are used to the concept of river or lake fishing, finding all those fish in a huge concrete culvert seems really weird !
Nice fish. Very nice!
I was kidding sizz. I’ve caught stripers out in your neck of the woods — the American River one fine July day. Bet you didn’t know that there are now lots of inland lakes that hold stripers, and then there are the striper-white bass crosses called wipers that make their homes in both inland rivers and lakes.
the ancient mariner
Foodie——you have run the gamut—-one things for sure though you won’t get any bones caught in your throat if you stick with Mrs Paul,
but watch out for Mr Paul——- mean guy with a shotgun.
the ancient mariner
Chef Boyardee —-
Will this work only on trout?
Only on fresh water fish?
Great pics Sizz——
Cant get “Over those Rainbows”.
Grew up in rural Western PA with Native Brook, Brown & Rainbow Trout and Lake Erie White Fish, (Before Polution) at Friday Nite Church and Elks Club Fish Fries![:p][8D]
Lived in Pensacola with Grouper, Snapper, Shrimp, Oysters, Mullet and Crawdads.[:p][8D]
Now in AZ with Mrs Pauls Fish Sticks- UGH! [:(!][V]
Although, Northern AZ has some good Lake & Stream Fish but I’m not a patient Fisherman any more.[:(]
I just learned that I like trout but what I ate must have been a minnow.
Those things are HUGE!
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