September 12, 2007

Trout is running, so let's cook it up!

I heard the news today that Atowas'su (trout) is running through our waters of Skye River, so I figured now would be a good time to add a few fish recipes. Trout is a wonderful fish I love to cook. Every so often, I enjoy a simple meal of grilled or pan fried trout with my favorite Luski (Bannock) , and some tapatats, (Potatoes). It always hits the spot. I almost never buy fish at the market and prefer the taste of fresh catch that either my sons or husband usually brings home. For me, quality time is the time and care we take in the preparation of a meal, including the planning, hunting, growing, harvesting, cleaning and cooking the catch. It is often said the most important ingredient in any recipe is Love. A good dish is when you can taste the love. It is true, many times my best dishes were full of Love and enjoyed cooking the dish.

Pan Fried Trout


2 large trout
1/2 cup melted butter
1 tsp. salt
1/8 tsp. pepper
1 tbs. grated lemon peel
1/2 cup flour
1 tbs. butter
3 tbs. lemon juice
2 tbs. parsley
Lemon slices/wedges

First of all, rinse trout and wipe with a damp towel. Combine 1/2 cup melted butter, salt, pepper and grated lemon rind. Brush inside of trout with this seasoned butter. Dip both sides of trout into flour and make sure the trout is well floured. Pour remaining seasoned butter into skillet. Add trout and fry on both sides about 8-10 minutes. Remove trout and place on dish. In skillet, melt 1 tbs. butter and add lemon juice. Heat and pour over trout with cut up parsley. Serve with lemon slices. This will make 4-6 servings.

Baked Trout Recipe
4 to 6 trout (approximately 1/2 lb. each)
3 Tablespoons lemon juice
1 teaspoon coarse (kosher) salt (or to your taste)
2 cloves minced garlic (or to your taste)
1 cup Chardonnay or Sauvignon Blanc wine
2 Tablespoons Italian parsley
2 Tablespoons chopped green onion
2 Tablespoons dry seasoned bread crumbs
4 Tablespoons melted butter or margarine

Wash and dry trout. Rub the outside of trout with lemon juice and sprinkle with salt.

Arrange the minced garlic in the bottom of a buttered baking dish that is large enough to hold the trout in a single layer.

Place trout in the dish and pour the wine over the top.

Sprinkle with parsley, green onion, and bread crumbs. Spoon the melted butter evenly over the top.

Bake at 400F (200c) degrees for 20 minutes. Makes 4 to 6 servings.

Photo of the Day - Mi'kmaq guide William Muese with his catch of trout ,Bear River, Nova Scotia

Source: Mi'kmaq Portraits Collection.
Printed on obverse: "Micmac Guide, Bear River, N.S." Note the canvas canoe, the woven wood splint fishing creel, and the big catch of trout. Son of Chief James Meuse, William Meuse and his wife Rosie (1892 ca - 1937), had 10 children: John, Jim, Louis, Joseph, Frank, Oliver, Clarence, Bruce, Marguerite and Olive.

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