I hope everyone has enjoyed visiting the Messick’s river cabin this week. I know I did! Don’t forget to visit Ann Messick at Ozark Home Team if you want to find out more about the cabin on the White River.
So, let’s see, so far I have posted four trout recipes. So tonight, I’ll finish the week with one more!
What kind of trout can you catch from the White River?
I’m not really sure about that cut throat name. Sounds kind of creepy to me. They are all beautiful. I remember going out on the White River with a guide with my mother (my husband and her husband were in a separate boat). We caught 75 trout before noon. I’ll have to say that is a great way to fish. The guide baited the hook, told us where to cast and then when to reel in. He then took the fish off the hook and also cleaned the fish for us to take home. That is my kind of fishing!
Okay, as I said, one last trout recipe:
Today’s Lagniappe: Grilled Rainbow Trout
Who better to give us a recipe than the wonderful Emeril Lagasse?!
* Olive oil
* 1 head escarole, cleaned
* 2 pounds baby artichokes, cleaned and halved
* 5 plum tomatoes, halved
* 5 shallots, halved
* 4 (12 to 16-ounce) whole rainbow trout, cleaned, head removed, and butterflied
* 2 cups flour
* Essence
* Salt and freshly ground black pepper
* 2 tablespoons butter
* 2 tablespoons aged balsamic vinegar
* 2 teaspoons very fine grated lemon zest
* 2 tablespoons minced fresh parsley
Instructions
Preheat a grill.
Lightly oil the escarole, artichokes, tomatoes, and shallots and place on the grill. Grill until tender, removing as they finish and placing on a large platter.
Press down on the trout to completely open and flatten. Season the flour with Essence, salt, and pepper and place in a shallow dish. Dredge the trout in the seasoned flour. Add butter and oil to a hot saute pan. Pan-fry the trout until golden brown on both sides and cooked through, about 4 minutes per side.
Place the fish on top of the grilled vegetables and top with balsamic vinegar, lemon zest, and parsley.
Yield: 4 servings
See some wonderful recipes with the ever-wonderful Micheal at:
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