Catch of the season
Springtime is trout season. At the 160-square-kilometre Kenauk wildlife reserve in Montebello, Que., many of the more than 70 lakes are stocked with trout raised on the property. For biologists Deborah Perzow, trout hatchery manager, and her husband, Bill Nowell, recreation manager, Kenauk is also home. Here are two of their favorite fast recipes.
First published in Chatelaine’s June 1996 issue.
©Rogers Media Publishing Inc.
Bill’s favorite sautéed rainbow trout
1/2 cup all-purpose flour
Generous pinches of lemon pepper, paprika, garlic powder and salt
2 (3/4-lb/375-g) cleaned whole trout
4 tbsp butter
2 tbsp water
Sprinkle flour on a large sheet of waxed paper or large plate. Stir in seasonings. Roll trout in seasoned flour until skins are coated. Open each fish and sprinkle with a little seasoned flour, then place a dab of cold butter in each, if you wish. Heat 2 tbsp butter in a very large frying pan set over medium heat until bubbly. Add trout and sauté until golden brown and fish flakes easily with a fork, about 5 to 7 min. per side. Be careful not to overcook. Remove fish to a platter. Add remaining butter and water to pan. Squeeze lemon juice into pan. Cook, stirring often, until bubbly and slightly thickened. Taste and add more lemon juice if you prefer a more tart flavor. Pour lemon butter over fish. Serve immediately with boiled new potatoes and fresh asparagus for a spring feast. Serves 4
Barbecued speckled trout with mint
1 bunch fresh mint leaves
2 (1-lb/500-g) cleaned speckled trout
2 tbsp olive oil
2 tbsp freshly squeezed lemon juice
1/2 tsp chopped fresh thyme leaves
1 crushed garlic clove
Pinches of salt and freshly ground black pepper
Preheat barbecue. Chop enough mint to measure 3 tbsp. Open fish and place remaining whole mint sprigs in cavities. Stir oil with lemon juice. Then, stir in chopped mint, thyme, garlic, salt and pepper. Place fish on a lightly oiled grill about 4 in. (10 cm) above heat. Using half of mint mixture, brush over fish several times during cooking, turning fish once, until skin is golden and crisp, about 7 to 10 min. per side. Remove fish to a heated serving platter and pour remaining mint mixture overtop. Garnish with mint leaves and lemon slices. Serves 4
- Trout’s light-pink firm flesh is equally as succulent as its relative, salmon, and is also rich in heart-healthy Omega-3 fatty acids. It is found both fresh and frozen in grocery stores, but Deborah and Bill recommend the nearest lake, stream or fish farm for trout at its freshest-and at its best.
- Most farmed rainbow trout weigh about 8 oz (250 g) and generously serve one person.
- A 3-oz (93-g) cooked portion of trout contains 21 g protein, 13 g fat and 201 calories.
- Mild smoked trout makes an excellent appetizer, and is available in specialty and grocery stores.