Who says fishing for trout can only be done in the warmer months of the year? In Colorado, home of The Paleo Diet®, there’s nothing better than a fresh catch at high altitude in the middle of winter! Check out the photo to the right of Kenny Cordain holding a 14.5-pound wild Mackinaw pulled up through two feet of ice from frozen alpine waters at 9000 feet. Worth all the effort for the high yield of multiple Omega-3 rich fillets to be enjoyed over the next few months. Trout can be prepared and cooked using a variety of methods. One of our favorite recipes is so fast and easy, you can go from lake to table in record time.
- 2-3 lbs trout fillets
- 2 tablespoons extra virgin olive oil
- 2 fresh lemons
- 2 tablespoons unsalted lemon pepper
- ¼ cup fresh cilantro
Rinse fillets in cold water and pat dry. Heat olive oil in large fry pan over medium heat. Place fillets in pan skin side down. Slice one of the lemons in half and squeeze juice evenly over fillets. Slice the 2nd lemon into 1/8 inch slices, removing seeds. Place lemon slices over fillets. Sprinkle with lemon pepper and cook until fillets are cooked ¾ through. With large spatula, carefully turn fish and continue cooking. Once the fish has lost its pink color and flakes easily, remove from heat. Sprinkle fresh cilantro over fillets before serving.
Congratulations to July’s Recipe Contest Winner Daniel!
A subtle hint of smoky flavor paired with poached quail eggs makes this trout salad a mouth-watering summer dish.
- 2 handfuls Wild Rocket (Arugula)
- 1 Leek
- 150ml Coconut cream
- 1 ½ tbs Organic Raw Nori or Dulse flakes
- 1 sweet potato
- ½ bunch Parsley
- 180ml Extra Virgin olive oil
- 1 small Lemon
- 1 Wild Trout
- 8 Quail eggs
1. Peel the sweet potato then using the peeler make thin slices, the length of the vegetable, and steam these wafers for 90 seconds. Carefully lay the steamed slices on a food dehydrator tray and then dehydrate at 125°F for 2 hours or until crisp. When ready, set aside.
2. Soak wood smoking chips, preferably hickory, in a bowl of water for ½ hour.
3. Pick parsley leaves and put into the blender with 150ml of the Olive oil, ¾ tbs of the Seaweed flakes and the juice of half the lemon. Blend until completely smooth and set aside.
4. Slice the leek down the centre and then cut into 1cm wide semi circles. Wash and then sauté in the remaining Olive oil. Once soft, add the coconut cream and remaining Seaweed flakes and cook down for 2-3 minutes. Cover, set aside and keep warm.
5. Prepare the smoke house as necessary with the drained woodchips and bring to smoking point. Once heavily smoking, adjust the setting so temperature is at 155° F and place the Trout into the smokehouse. Smoke until well cooked, anywhere from 45 minutes to an hour depending on the size of the fish. Allow to cool slightly and then remove the skin, carefully fillet and debone. Remember most of the small trout bones are digestible. Halve each fillet to create 4 evenly sized pieces. Cover and keep warm.
6. In a shallow frypan fill with 1 inch of water and juice the remaining half of the lemon. Gently poach the quail eggs (2-3 minutes) ensuring the yolk remains runny.
- On a large plate place half a handful of Wild Rocket in the center.
- Spoon ¼ of the leek mixture (3-4tbs) onto the rocket.
- Carefully pile a small handful of the sweet potato chips onto the leek.
- Place a piece of the Smoked Trout onto the chips.
- Top the Trout with 2 poached quail eggs.
- Drizzle the parsley oil around the assembled dish, serve and enjoy a combination of rich, earthy, and most importantly tasty flavors.
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