We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I pulled a few nice trout out of this beat in Connecticut on Saturday:
Here's my recipe:
4 to 6 trout (approximately 1/2 lb. each), 3 Tablespoons lemon juice, 1 teaspoon coarse (kosher) salt (or to your taste), 2 cloves minced garlic (or to your taste), 2 bottles of fine Sauvignon Blanc, 2 Tablespoons Italian parsley, 2 Tablespoons chopped green onion, 2 Tablespoons dry seasoned bread crumbs, 4 Tablespoons melted butter.
Wash and dry trout. Rub the outside of trout with lemon juice and sprinkle with salt. Reserve half the wine (1 cup) into an appropriate stemmed glass.Retain the base wine for step 3.Sample the reserved wine.
Arrange the minced garlic in the bottom of a buttered baking dish that is large enough to hold the trout in a single layer.Check the reserved wine for flavor.
Place trout in the dish and pour the base wine over the top. Double-check the reserved wine.
Sprinkle with parsley, green onion, and bread crumbs. Spoon the melted butter evenly over the top. Test the reserved wine for spoilage.
Ceremonially empty the reserve wine container and bake trout at 400 degrees for 20 minutes.
Makes 4 to 6 servings. Open the second chilled bottle to serve with the fish.
What kind of trout? Here in Colorado, my fishing buds and I only eat trout when we do a 2-3 day camping trip involving a brutal hike to a remote section of the St. Vrain (all other times, its catch and release). We find that the rainbows are better eating than the browns when cooked in foil on the fire. After gutting, we roll em' up with lemon, parsley, butter, salt n pepper. Quite the treat.