You’ve had a successful trout fishing expedition out on Reindeer Lake. Congratulations! Now, it’s time to cook that tasty trout. Need some recipe ideas? Find them below!
There’s no better way to showcase the flavor of freshly caught fish. Begin by preheating your broiler. Once you’ve gutted and scaled your trout and removed its gills, cut eight slashes on each side of the fish. Then, rub the trout with the best olive oil or butter you can find, and season with salt and pepper.
Stuff the cavities with fresh herbs—go classic with parsley and dill, or mix things up with cilantro. Add citrus—either time-tested lemon or fun twists like blood orange. Finish with citrus zest and additional butter to form a golden crust. Then, place the fish on a baking rack on a pan to catch its drippings, and grill about 6 inches from the heat source for 6 minutes per side. Your relatives will be impressed because the fish will look like something that’s served from a fancy restaurant!
For a twist on another classic preparation, try using sumac, a Middle Eastern spice with a tart flavor. Can’t find sumac? Use lemon juice and freshly ground black pepper instead. Begin by chopping about a tablespoon of fresh rosemary, and combining it with a half cup of maple syrup or agave and 2 teaspoons of sumac, then rub the mixture onto two fillets of trout.
Let the fish marinate in the refrigerator for 4 to 5 hours, then rinse, dry and let sit for an additional 30 minutes at room temperature. Smoke the fish at 160 degrees over Alder for 4 hours.
If you’re ready to catch some trout this summer, book a room at Lawrence Bay Lodge today. Located on Saskatchewan’s Reindeer Lake, we’re among Canada’s top locations for fishing vacations, combining the great outdoors with modern comforts. Call us at 701-262-4560 to make reservations!