Text 23879, 69 rader
Skriven 2015-02-10 20:14:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Trout
=============
-=> Dale Shipp wrote to Dave Drum <=-

 JW> Last night's treat: a roasted five pound filet of lake trout caught
 JW> through the ice. Lunch today: flaked trout salad sandwiches and
 JW> supper: trout chowder.

 DD> Never seen a trout that big - most of the ones I used to
 DD> catch were <1 lb. But, tasty. And consumable one to the
 DD> diner with no leftovers except the bones.

 DS> On one of our package coach tours to the canyons of the Southwest, we
 DS> had dinner at a restaurant connected to a local motel we stayed at.  I
 DS> ordered their rainbow trout.   What came out looked very much like a
 DS> large filet of salmon.  I was told that in that area, the "trout" were
 DS> really like a fresh water salmon in color and size.

I've had Coho Salmon (from Lake Michigan - definitely fresh water) and the
flesh ranged from white to tinged with pink. The rainbows I used to catch in
the Kern River in California were very slightly tinted with a blush of pink ...
and once cooked that disappeared. Trout and salmon are close cousins. Arctic
Char fits in there as well. IIRC from the example that the hotel institute
ruined with the spice crust at the Canadian Caper picnic the Char was
definitely pink.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Rainbow Trout w/Apricot Salsa
 Categories: Seafood, Fruits, Herbs, Citrus
      Yield: 4 Servings

      4    (12 oz ea) rainbow trout;
           - gutted, scaled, heads and
           - tails left on
           Salt & Pepper

MMMMM-----------------------APRICOT SALSA---------------------------
      1 c  Diced fresh apricots
      1 sm Avocado; diced (1/2 cup)
    3/4 c  Diced fresh pineapple
    1/4 c  Diced red bell pepper
  1 1/4 tb Lime juice
      1 ts Fine chopped fresh cilantro

  In a medium bowl, combine apricots, pineapple, avocado and
  red bell pepper. Sprinkle with lime juice and cilantro;
  toss and chill.

  Scale and clean the fish. Salt and pepper the cavity of
  each fish.

  Grill trout on oiled grate for 2 minutes. Turn trout and
  grill for 2 more minutes, or until trout turns opaque. Top
  with Apricot Salsa and serve immediately.

  Makes 4 servings

  Adapted from source: National Fisheries Institute

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... The older I grow the more I distrust the doctrine that age brings wisdom.
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