Tim's Bar-B-Qued Trout
(submitted by a member from Shingle Springs)
Fold the edges of a sheet of aluminum foil up by about a half inch making a tray large enough to hold 2 or three fillets. Make more trays for more fillets rather than larger trays.
Lay the fillets skin down on the foil tray. No need to scale unless you like to eat the skin. Season with salt and pepper or your favorite seasoning. Shake a few drops of Tabasco sauce on fillets. Coat fillets well with your favorite BBQ sauce. Lay aluminum foil tray with the prepared fillets directly over medium coals and cover the grill. Do not open the grill for 15 minutes, 20 for larger fillets. Serve and enjoy.
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Trout, Kokanee or Salmon
Asian Poached Kokanee
(submitted by a member from Granite Bay)
You can use this recipe for trout and king salmon, especially the small ones from Folsom but kokanee are by far the best.
• 2 whole kokanee, cleaned with head and
tail left on.
• 1 1/2 cups fat free chicken stock (one 14
1/2 oz. can of Swanson's fat free
chicken broth)
• 1/4cup sherry or rice wine
• 1/4 cup soy sauce
• 1/2 cup finely chopped fresh peeled ginger
• 1 cup chopped fresh cilantro
• 5 green onions (scallions) cut into 2 inch
pieces and then into thin strips
Wash the kokanee thoroughly and set aside. Combine all remaining ingredients in a large skillet with a tight fitting lid and mix well. Put the kokanee in the skillet and bring to a boil. Reduce heat to low and cook, still covered tightly, for 8 - 10 minutes or until fish flakes easily. Remove fish from skillet and de-bone, (i.e. peel out backbone). It is easily done at this time and easier than trying to fillet before cooking. Put fish on bed of steamed rice. Spoon cooking liquid over fish and rice.
This is a great change from the way I usually BBQ in foil w/butter an seasoning. Try it, you will really like it. Worth a trip to the store for the broth, ginger and cilantro.
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Smoked Kokanee Sandwiches with Lemon Mayonnaise
(submitted by a member from Reno, NV.)
• 1/4 cup mayonnaise
• 1 tbsp lemon zest, minced
• 1 tsp capers, drained and chopped
• 4 English muffins, split and toasted
• 1/4 lb smoked Rainbow Trout
• 4 slices red onion
• 4 Boston lettuce leaves
Combine mayonnaise, lemon zest, and capers in a small bowl and mix thoroughly. Spread mayonnaise mixture over toasted English muffin. Top with trout, onion and lettuce and cover with remaining muffin half. Cut sandwiches in half before serving.
Serves 4
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Trout, Kokanee or Salmon
Salt-N-Vinegar Fillets
(submitted by a member from Lincoln)
Fillet fish, Crush one bag salt and vinegar chips, beat two eggs, dip fillets in egg and roll in crushed chips. Fry to golden brown in oil & serve.
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Smoked Salmon & Cherry Tomatoes
(submitted by a member from Oakley)
• 30 Cherry Tomatoes
• 3 ounces Smoked Salmon, finely chopped
• 1/3 cup finely chopped Onion
• 1/3 cup finely chopped Green Pepper
• Salt and Pepper to taste
• 1 pkg (3 ounces) Cream Cheese, softened
• 1 teaspoon Milk
• Fresh Dill Sprigs
Cut a thin slice off each tomato top; scoop out and discard pulp. Invert tomatoes on paper towels to drain. In a bowl, combine the salmon, onion, green pepper, salt and pepper; mix well. Spoon into tomatoes. In a small mixing bowl, beat the cream cheese and milk until smooth. Insert a star tip into a pastry or plastic bag. Pipe a small amount of cream cheese mixture onto tomatoes. Garnish with dill. Yield: 2-1/2 dozen
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