Many of you may be wondering why I have not posted anything on this blog lately. I have been battling issues with my heart. These issues were caused by my radiation treatments 30 years ago for Hodgkin’s Disease. To make a long story short, I have just not felt well enough to write or fish and hunt for about 6 months. I hope that today everything changes.
I finally felt well enough to go fishing. I went to Vernon Reservoir and spent a few hours dunking bait. I caught 12 fish and kept three to eat. One of these is a Tiger Trout. Tiger trout are a mix between a brown trout and a brook trout. They are great fighters and the make wonderful table fare. It was a good day even though the weather was bitter cold and the winds were howling out of the north. The fishing was slow in the morning, and I think the fish were as uncomfortably with the weather conditions as I was. Early on, the temperatures were below freezing and the eyelets to my rod kept freezing up. However, no matter how bad the weather was I was determined to fish.
After several hours with no bites and fingers as cold as ice, I finally caught my first fish. I proceed to catch 11 more over the next 2 hours. I finally succumbed to the bone chilling weather and headed home.
By the time I arrived home it was late and I was exhausted, so I ate a chicken salad sandwich and promised my wife I would cook the fish the next evening. I cleaned the fish and decided to not fillet them. I think they taste better when you cook them on the bone. I soaked them in milk overnight in the refrigerator and proceeded to bed.
This evening I cooked the fish. I made up a recipe and hoped it would be edible when I was done. The fish was not only edible but I even surprised myself. The flavors melded perfectly and the fish was a delight to eat. The following is the recipe;
- 3 trout or any fresh or salt water fish.
- Enough milk to cover fish.
- 5 tablespoons of Olive oil.
- 2 lemons sliced.
- 6 cloves garlic, minced.
- Dried herbs such as savory, time, basil, oregano or any herbs you prefer.
- One shallot, minced.
- Pinch of saffron.
- Dash of white truffle oil. (Optional)
- Half a cup of hot water.
- Homemade lobster broth or 1 tablespoon “Better Then Bullion Lobster base”. This lobster base can be found at most grocery stores.
- 3 cups of cold water.
- 1 cup of heavy cream.
- 3 cherry tomatoes cut in half.
- 1 pound of button or Italian Brown mushrooms (Baby Portabella mushrooms or cremini mushroom).
- 1/2 cup Brandy.
- 2 ounces of cold butter.
- 3 egg yolks mixed.
- Salt and Pepper to taste.
- Pre-heat oven to 425 degrees.
- Soak the fish in the milk overnight in the refrigerator. Rinse and pat dry.
- Add one tablespoon of Lobster base to a sauce pan. Add 3 cups of cold water to the pan and bring to a boil. Reduce in half.
- Once reduced in half, add the brandy and burn off the alcohol. Add the heavy cream and bring to a low simmer. Do not scorch the cream, and stir occasionally. Just before serving, put the cold butter in the sauce and whisk until dissolved. This will give the sauce more flavor and a nice sheen.
- Put the pinch of saffron in a small bowl and add 1/2 cup hot water. Let steep for 10 minutes.
- Trim mushrooms and place in a hot dry pan with a pinch of salt to sweat the mushrooms. Cook mushrooms until all liquid is gone. Add 3 of the garlic bulbs that were minced, the minced shallot and 2 tablespoons of olive oil and a dash of truffle oil. Saute for about 3 minutes. Be careful because Truffle oil is very strong. A little goes a long way.
- After the mushrooms cook for the 3 minutes, add the saffron water. Make sure you strain the saffron and don’t allow the saffron pieces to get into the mushrooms. Cook mushrooms until the sauce reduces and thickens. Place to the side.
- Season the cavity of the fish with herbs, remaining garlic and lemon slices. Dust the outside of the fish with rice flour then coat fish with egg yolk mixture and lightly cover with Panko Crumbs.
- Place 3 tablespoons of Olive Oil and butter in a cast iron skillet. Heat the oil on medium heat. When the oil and butter mixture is hot, but not smoking, add the fish to the pan. Brown fish on both sides, about 3 minutes per side. Once the fish is browned , place the pan in the 425 degree oven and roast for 10 minutes.
- Put the mushrooms on the plate. Make sure the bed of mushrooms is large enough to hold the pieces of fish.
- Drizzle the lobster, brandy cream sauce around the mushrooms.
- Remove the skin from the trout. Remove the trout flesh from the bones and place on top of the mushrooms. Make sure you remove all the bones.
- Garnish with baby radish sprouts, lemon wedge and cherry tomato halves.
- Serve hot.
Try this recipe the next time you catch a limit of your favorite fish! Enjoy!