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Tuesday, June 14, 2011

More recipes–Lake Trout

Lake trout is not often made, and it seems like the preference these days is for sea fish.  Many people feel that fresh water fish are more ‘fishy’ than sea fish, and they are right IF the fish is not fresh.  If fresh when refrigerated, sea fish can be refrigerated for much longer than fresh water fish and have no bad taste.  That having been said, avoiding fresh water fish, especially the delicate and succulent lake trout, is a mistake.  You can eat cleaned trout whole including the skin, and the presentation of serving the whole fish on a platter almonds and a parsley and lemon garnish is excellent.  The cooking process is extremely simple with few tricks, and takes only about 15 minutes.  Here are two recipes for Lake Trout – the first a classic one with almonds; the second my variation with curry:

Sauteed Lake Trout with Almonds

* 2-3 medium lake trout, cleaned (enough for two people)

* 2 Tbsp. European style unsalted butter

* 1/2 cup roasted, sliced almonds

* 1/2 lemon, juice squeezed

* 1 med. bunch parsley, coarsely chopped

- Roast the sliced almonds in an iron skillet dry until they are lightly browned.  Set aside and let cool for about 20 minutes (letting toasted nuts of any kind cool lets them crisp up)

- Put the butter in the pan and heat until it just begins to brown

- Place the trout in the pan, cook for about 3 minutes over high heat until the skin gets brown and crispy.  Turn over, repeat the process.

- Turn the heat down to medium and cook the trout until done, turning once.  “Done” means that the flesh is moist.  Pull a little way from the bone and it should come easily.  If it is not cooked near the bone, it will be hard to pull away.  Do NOT overcook.  About 3-4 min. per side.

- Place the fish on a serving platter, sprinkle almonds on top, squeeze the lemon juice, garnish with parsley, and serve.

Sauteed and Curried Lake Trout

* 2-3 lake trout, cleaned, whole

* 1-2 Tbsp. unsalted European butter

* 1 Tbsp. Madras curry powder

* 2 Tbsp. white flour

- Place the flour and curry powder in a plastic bag and shake until mixed well.  Taste mixture to be sure there is enough curry powder.

- Put the trout in the bag one at a time, shake each until well-coated

- Heat an iron skillet with the butter until it is just beginning to brown

- Place the floured trout in the pan, brown lightly on each side until the skin is crisp (about 3 min. per side)

- Reduce the heat to medium and complete cooking.  The fish is done when the flesh pulls easily off the bones, but is not dry.  Cook for about 3-4 min. more per side.

- Remove and serve.

NOTE: You can vary the flour mix.  I often put Bay Spice or Cajun Spice or a combination of the two.

NOTE: You can also use eggs to give a different result.  Dip the floured trout into a beaten egg, and place in skillet and follow the same instructions as above, although you are not going to brown the trout, just cook them until done.

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