I guess there is no better way to jinx oneself: Talking about what to do with the catch before the fishing trip even starts. I should know better, since my only fishing outing to date, a few weeks ago, merely produced some tentative nibbles from who-knows-what and one Perca flavescens (yellow perch). While the perch is considered a delicacy, I am holding out for the rainbow trout (Oncorhynchus mykiss). The kettle ponds of the Cape are usually aptly stocked with these fish. The week between Christmas and New Year is pretty much the only time I have to fish, and snow and freezing temperatures often affect that window of opportunity. I am hoping for a mild conclusion to 2010.
Rainbow trout is actually a species of salmonid native to rivers and creeks abutting the Pacific ocean. The species has been introduced in many places as a game fish. The fish is a rabid eater of fish eggs and bait fish, and I am afraid it does quite the job on native fish. On the other hand, its appetite is what gets it hooked. The Commonwealth frequently restocks, so I have to assume that not too many rainbow trout linger to become long-time residents.
Now, on to the important part of this posting, the culinary uses…
I usually gut and clean the fish, but leave it whole otherwise. I leave the head on, but if you don’t want to look the catch in the eye, it can be removed. Preheat the oven to 275 degrees, before you do anything else. Rinse and pat dry the fish. Add butter slices, pepper, salt and herbs such as rosemary or thyme to the body cavity. Grease up the both sides of the fish and add herbs and spices. Put the fish in the oven and bake for 20  minutes. Turn up the heat to 325 degrees for another 5 minutes to brown the trout. Serve with your favorite side and vegetable. The fish can be lifted off the bones easily. One trout will serve 2.
Another approach is to cut the meat off the bones using a fillet knife. Make sure to keep the blade flat and don’t cut into the bones. Don’t remove the skin. The following recipe serves 4.
Rainbow trout Cajun style
- 4 rainbow trout fillets
- 2 teaspoons extra virgin olive oil
- 1 tablespoon Cajun seasonings
- 2 tablespoons chopped fresh parsley
- 1 chopped green onion
- lemon wedges
Preheat the broiler. Pat the fillets dry and bursh the sides with oil. Sprinkle Cajun seasoning on both sides. Place the fillets skin side down on the broiler rack. Broil for 4 or 5 minutes or until the trout flakes easily (when probed with a fork). Serve and sprinkle with parsley and chopped onion. Garnish with lemon wedges.
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