We’ve been sharing a lot of recipes lately – this happens every April as we have the lowest supply of local food available and the highest need to go through our pantry to prepare for the spring bounty that’s on its way.
My Father went ice fishing this winter. Though he was unsuccessful, he was given three lake trout – and gifted one to me:
The fish was cleaned, scaled and sans head. It was frozen right after processing and we let it defrost in the fridge for several days. This was an absolute treat.
This picture is far from our best and makes the final product look greasy when in fact it wasn’t at all:
This was an awesome meal – seared trout on a bed of veggies and pureed celeriac.
Cooking trout is simple – eating it is as well. Just trace the backbone with your knife (after cooking) to remove a fillet. There’s not a lot of small bones though you’re bound to find a few.
- 1 or more trout
- 0.25 cups olive oil + 2 tablespoons of oil for the veggies
- salt and pepper to season
- 1 jar (or can) of tomatoes (if they’re whole, chunk them roughly)
- oregano (I use about a 0.5 teaspoons)
- 1 onion chopped into large pieces
- 3 or 4 carrots chopped into large pieces
- 2 cloves of garlic
- 0.25 teaspoons celery seed (you can use 0.4 cups of rough celery if you have it – or add some of the celeriac chopped small)
- Cumin (I use about 0.5 teaspoons)
- Pureed celeriac
- Preheat your oven to 375 degrees.
- Heat the 2 tablespoons of olive oil until it nearly smokes in a large oven-safe pot (it must fit the fish comfortably). A dutch oven is perfect though not necessary.
- Add all veggies and spices other than the tomatoes. Cook until the onions are semi-translucent and soft (but not brown).
- Add tomatoes and place pot in the oven for 20 minutes, stirring once.
- Place a cast iron skillet (or heavy frying pan) on the stove and place on medium-high with 2 tablespoons of oil.
- Pat the fish dry and season liberally with salt and pepper.
- Just as the oil begins to smoke, carefully add the remaining oil and the fish. Sear for 90 seconds (and no longer).
- Carefully flip the fish, sear for an additional 90 seconds.
- Working with caution, add the fish and any remaining oil (it’s full of flavor) to the veggies (just lay it on top) and place in oven for 7 minutes.
- Remove and rest for 3-5 minutes before serving (stir the veggies to incorporate any olive oil into the flavor).
This was a fantastic meal making the most out of what we were able to get seasonally as well as using a bit of magic from our pantry.