Saturday, March 19, 2016


i grew up catching and eating trout - nothing beats fresh caught trout when camping in the mountains by a pure stream (do they exist any more?).
Pan roasting was my favorite, but i am no long near the mountains and the trout i was used to are far away (rainbow and cutthroat, especially the cut throat).
Found some beautiful fillets at the store and it brought back all those memories,
yes i am big on memories and you would also if you had lost some like i did.
I looked a dozen recipes (every notice how many there are for something that should be simple?)
and created my own after finding each lacking

Trout plated with a smokey paprika rice


§       4 trout fillets
§       4 tablespoons all purpose flour
§       1 teaspoon smoked paprika
§       2 teaspoons salt
§       2 teaspoons black pepper
§       2 tablespoons lemon juice
§       1 teaspoon orange zest
§       1 tablespoon parsley, minced
§       8 lemon wedges
§       3 tablespoons butter, melted
§       3 ounces almond slivers

Mix flour, 1 tablespoon salt and 1 tablespoon black pepper
pour a portion of lemon juice over the flesh side of the fish
sprinkle the smoked paprika on the same
Season the fish on both sides with the remainder of salt and pepper
place fish in a well greased, shallow baking pan, skin side up
pre heat the oven to 250
when the temperature is reached, turn off oven and turn on broiler
broil fish about 4 inches from the heat for about 10 minutes or until the skin is just browning
In small skillet, sauté almonds in the remainder of until golden brown
Plate fish skin side down
pour a small portion of lemon juice on the flesh side
spoon the buttered almonds on top

garnish with parsley, orange zest and lemon wedges