I have just finished another most wonderful meal, a rainbow trout of 1 1/2 bs from our local reservoir.

I nearly always bring a couple of trout home to eat, because cooked properly these fish are truly delicious, especially being fresh and eaten the same day as it was caught.

Personally I feel that trout should be cooked in the simplest way possible. Baked in foil in the oven with a **** of butter in the stomach caverty amd seasoned well with sea salt and freshly ground black pepper is as good as anything, as is simple frying in butter.

Served with mashed potatoes and garden peas, or even just a few aparagus spears with brown bread - wonderbar!

And trout are not only wonderful to eat, they are good for you. Being an oily fish they are rich in omega 3 and ideal for a person like myself who is on a low cholestral diet.

And to drink with your trout, you cannot beat a good Cape or Australian Reisling dry white wine.

Bon Appetite!

But how do you cook your trout?

Baked in foil or, if fillets, grilled. My season ticket is C&R so I would rarely bring home a fish, only if I was somewhere different for the day.

My local public reservoirs are stocked with brown trout. The average stockie brownie is about a pound, perhaps pound and a quarter. Lovely to eat, as you say within hours of capture, and much nicer I think than rainbows.

Just pop them in a frying pan, turn them over and when just about finished add a slug of white wine and then have a glass or two of Chablis with them. Yummy

Hi

2lb and under, foil wrap butter or grilled ......or 2lb fillet dipped in egg, rolled in bread crumbs and fried

Englander

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Englander

"Barbless since 2008"

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Raibows (quite rare to fish for them now) done in the mobile smoker to lose that earthy flavour. Meat carefully pulled from the bone then served with mash and a veg.

Wild browns (a rare event) carefully fillet, roll in bread crumbs mixed with yoke of egg and fried very quickly both sides. Serve with boiled new potatoes rolled in bread crumbs. Spinkle with choped shallots.

Washed down with ten pints of cider, then sit back and tell yourself what a good angler you are.

PPS

Could not agree more,just a note on the Cape wines,if you can get any white from the Jordan winery in Stellenbosch it will change your white wine drinking habbits,there wooded chardonay is unrivaled hear in SA.

I've had some nice Corrib browns after six or seven months in the freezer. For some reason they seem to taste better then fresh. Usually baked in foil with some lemon slices and bay leaves in the body cavity.
Of course it could be all that NZ Sauvignon Blanc consumed whilst preparing

Simple is best.

I would be wary of eating trout from reservoirs due to the feed and chemicals used to produce them. Wild trout are ok though.

I started a thread about cooking in viewpoint a little while ago.

http://www.flyforums.co.uk/showthrea...hlight=cooking

Some interest may be found in there.

Personally I'm not a huge fan of trout without some serious help from some good spices. I find it a little bland however good things can be done with it.

Rainbows over 2lb - after some trial and error finally found a recipe and method which both I and the DA enjoy.
1) Clean, gut and head
2) fill cavity with bay and lemon
3) poach in a kettle with equal mix of water and white wine, bay leaves and lemon
4)leave to cool, skin and serve with a little mayonnaise, asparagus or rocket salad and a bottle of white burgundy.
GD

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We come from dust; we return to dust. I'm going to fish