Wednesday, December 9, 2009

You Got Your Stuffed Trout, Your Trout Omlettes, Your Smoked Trout ...

Several years ago I went with some friends on a fly-in fishing trip in northern BC. It was the best vacation ever. We spent all day slaying trout and drinking beer, and all night eating trout and drinking wine. And a little time taking unflattering photos of me behaving inappropriately with my future meal.

What's not to love?

Now, I grew up saltwater fishing and have a keen appreciation of the many ways cod, salmon their ocean buddies can be prepared, but I was sort of a newbie with the genteel trout. I learned many things on that trip (even a song that, swear to god, lures trout to your, um, lure), chief among them that I have the potential to be the Bubba of trout. Per the title of this post we had it smoked, omletted, stuffed, among others. I've had my fair share of trout since then, generally stuffed and pan fried. As I'm a 'the heck's in the fridge?' kind of cook the stuffing always varies, but it always has a rice (a wild mix preferred) base.

The one I made today went something like this.

Pan Fried Trout

Toss a handful of cashews in a hot, dry pan until starting to brown. Chop and set aside.
Saute 1/3 of a large white onion (finely chopped) in a little olive oil.
Toss in a small, finely chopped portabella mushroom.
Add 1/4 each roasted red and yellow pepper.
Add pinches of parsley, rosemary, and thyme (fresh is always better, natch) and the cashews.
Add about a tablespoon of fresh dill.
Add about 2 cups of cooked rice - I prefer a wild/brown mix.
Squeeze in the juice of 1/2 to one lemon.
Stir in a thumb sized chunk of Macedonian feta.

Jam as much as you can into the cavity of a cleaned trout. There will be a lot left over. Thankfully it is pretty dang tasty on its own.

Heat a little oil or butter in a pan. (Make sure the pan is large enough for your fish. You don't want to look like an amateur trying to jam the tail in there).

Smoosh a few slices of lemon around pan. Why not?

Pop that trout in the pan. Fry 4 to 6 minutes each side, depending on the size of the fish. You'll know it's time to flip when the meat is no longer translucent and is looking a little flaky.

The skin should peel right off. I don't generally have a problem with bones (hee hee); you should be fine if you eat the meat off the top, then lift the spine and bones out. If reading that sentence gave you the skeevies, you should probably stick to canned tuna.

Variations on this have been known to include dates, mango, shrimp, apple ... pretty much anything you find in the fridge.


  1. “Whenever I hear the sparrow chirping, watch the woodpecker chirp, catch a chirping trout, or listen to the sad howl of the chirp rat, I think: Oh boy! I'm going insane again.”

    Jack Handy

  2. Please keep writing..and then publish as a cookbook!