Every homesteader, and many who aren’t, know that some of the best dinners are those that require the least amount of inputs. Baking from scratch is one example. This post is about our Rainbow Trout dinner last night and how it arrived at our table.
Friday afternoon and Saturday morning I went to our church’s annual men’s fishing trip. This year they went to Alcova, WY. It was quite a drive to get there but well worth it. Snow flurries were flying as we donned our chest waders and got the rest of our fly fishing gear set up.
With little skill and much luck, I was able to hook and land this beauty:
It was a 21″ Rainbow Trout that weighed 3 lbs. 14 oz. It must have taken ten minutes before the fish tired out and I could scoop it up with my net. Sorry, exact location and the fly that worked are top secret.
Got everything out, now to trim it up a bit. I preferred to keep the head on for cooking, but was outvoted. To cut the head off, I hold the fish with its dorsal fin up and belly on the deck. Slip your knife in right behind the forehead and basically cut an outline around the gills so that you retain as much of the meat as you can.
The two sides of the fish were laid out and we added salt, pepper, lemon slices, pats of butter and a few smashed garlic cloves. We then took the upper piece and laid it back on top to make a sandwich of sorts. In this picture you can also see the outline cut around the gills that I mentioned in the previous paragraph.
Boy was this good!