Brook Trout

Michael \'Dog3\' Lonergan said:

My neighbor gave me 4 nice brook trout from his latest fishing trip a
couple of days ago. I immediately looked for recipes for something
different and found this simple recipe which is pretty tasty. I've never
used basil on fish before and I enjoyed the flavor. This is from the St.
Louis Post Dispatch and the recipes are from Franco which I have yet to
dine in. I also made a dill cucumber salad to go with. It was a great
meal we had a couple of days ago and I just now found time to post about
it.

Grilled Trout With Lemon Basil Butter
Chef Justin Keimon, Franco restaurant
Yield: 4 servings

snip to my lou

That's a keeper, thanks Michael

koko
---
http://www.kokoscorner.typepad.com
updated 8/12

"There is no love more sincere than the love of food"
George Bernard Shaw

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My neighbor gave me 4 nice brook trout from his latest fishing trip a
couple of days ago. I immediately looked for recipes for something
different and found this simple recipe which is pretty tasty. I've never
used basil on fish before and I enjoyed the flavor. This is from the St.
Louis Post Dispatch and the recipes are from Franco which I have yet to
dine in. I also made a dill cucumber salad to go with. It was a great
meal we had a couple of days ago and I just now found time to post about
it.

Grilled Trout With Lemon Basil Butter
Chef Justin Keimon, Franco restaurant
Yield: 4 servings

Nonstick cooking spray
4 cleaned boneless whole trout, split in half
Salt
Freshly ground black pepper
1/3 to 1/2 cup Lemon Basil Butter, divided (see recipe)

Roasted Corn Relish (see recipe)

Coat the grill grate with cooking spray. Prepare a hot fire in the grill,
preferably using hardwood charcoal. Lightly coat trout with cooking
spray. Sprinkle lightly with salt and pepper.

Place the trout on the grate, skin side down. Top each half with 1 to 2
teaspoons Lemon Basil Butter. Close the grill; cook about 2 minutes or
until done.

Serve immediately with Roasted Corn Relish as a topping or between halves
of the fish, passing the remaining Lemon Basil Butter at the table.

-----------------------

Lemon Basil Butter
Chef Justin Keimon, Franco restaurant
Yield: About 1 1/2 cups

3 lemons
1/4 cup extra-virgin olive oil (more if needed)
2 tablespoons minced shallots
1 teaspoon minced garlic
1/4 cup white wine
2 cups loosely packed basil leaves
1 cup (2 sticks) unsalted butter, softened
Salt
Freshly ground black pepper

Grate the lemon zest (colored portion of peel) and set aside. Juice
lemons; set juice aside.

Warm oil in nonreactive saucepan over medium heat. Add shallots and
garlic; cook until tender, 2 to 4 minutes. Add lemon juice and wine; cook
until liquid in mixture is reduced by about half. Remove from heat; let
cool to room temperature.

In a blender or food processor, combine basil and oil mixture. Process
until smooth, adding a drizzle of olive oil if necessary to make the
mixture smooth.

In a bowl, beat the butter until it lightens. Beat in basil mixture and
lemon zest; season with salt and pepper to taste.

Michael

Trout fishing web site in New Zealand
http://taupofishing.com/
Click the link to the left for recipes. All are with New Zealand Rainbow
Trout.

Some stunning photos there as well

Frenchy

"Frenchy" <[email hidden]> dropped this turd
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Quoted message said:

Trout fishing web site in New Zealand
http://taupofishing.com/
Click the link to the left for recipes. All are with New Zealand
Rainbow Trout.

Some stunning photos there as well

Frenchy

Thanks for the site. Some of those recipes look very good. I like the
Pistachio Crusted Trout recipe and will try it some day. The curry recipe
doesn't sound very appealing to me but I might give it a try and test it
out on my in house curry fanatic 😉

Michael

--
Due to recent cutbacks - The light at the end of the tunnel has been turned
off.
~unknow author

Michael \'Dog3\' Lonergan said:

My neighbor gave me 4 nice brook trout from his latest fishing trip a
couple of days ago.

You do know that 99% of the "brook trout" caught anywhere near St.
Louis are farm raised at the hatcheries, and fed on "Fish Chow"
http://www.fishchow.com/aqua/index_aqua.html

We just take them and put butter and black pepper (optional) in the
body cavity, wrap them in several layers of aluminum foil, and put
them on the grill at the state park. We serve them with fresh lemons.

There's a guy at work who sometimes brings me trout.

Quoted message said:

Michael

--Bryan

The Truthful Assh0le <[email hidden]> dropped this turd
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rec.food.cooking

Quoted message said:

You do know that 99% of the "brook trout" caught anywhere near St.
Louis are farm raised at the hatcheries, and fed on "Fish Chow"
http://www.fishchow.com/aqua/index_aqua.html

Yep. These were caught somewhere around the (I think this is it) North
Fork in the Lake of The Ozarks somewhere.

Michael
--
Due to recent cutbacks - The light at the end of the tunnel has been turned
off.
~unknow author