Cooking

While catching trout is a blast, eating them can be even more fun – if you know how to cook ’em.



To find out how to do trout up right, I contacted the foremost authority on the subject, Scott Leysath – also known as the “Sporting Chef.”

 Scott is the co-host of “Hunt-Fish-Cook,” a popular TV cooking/hunting/fishing show. He’s also the author of many magazine articles on cooking wild game, and has written a book on the subject. In short, Scott knows how to cook anything you can shoot or catch.

I told him I’ve been in a rut when it comes to preparing trout. I usually just wrap the fish in foil, add some lemon, butter, pepper and garlic and throw it on the barbie. It tastes great this way, but a little variety once in a while isn’t such a bad thing. If you’re like me and are looking for a new way to cook your catch, Scott suggested his trout with herb vinaigrette recipe.

 He said you can bake, broil or pan-fry trout this way, but his favorite method is to throw it on the grill. My kinda dude!

Anyway, here’s how to impress your family, friends and taste buds:

 To make a four-serving meal, start with four one-pound trout (cleaned with the head on). You’ll also need:

1/2 teaspoon of freshly ground black pepper
a pinch of salt,

1/2 cup white wine vinegar

one teaspoon Dijon mustard

two minced garlic cloves

one tablespoon lemon juice

1/2 teaspoon sugar

1/2 cup olive oil

1/3 cup fresh chopped herbs

On the herb front, go with whichever ones you like best or what’s in-season at the supermarket.

“First, butterfly the fish,” he says. “To butterfly, use a sharp boning knife and, starting at the head, run the knife between both sides and the spine. This will separate the bones from the spine and fish can be opened up flat. After cooking, the bones can be easily removed. Then, you’ll want to season fish with salt and pepper.”

After that, it’s time to make the herb vinaigrette. Scott says to combine your remaining ingredients in a jar with a tight-fitting lid and shake vigorously. Next, you’ll need to baste the fish with the vinaigrette mixture in the jar and let everything stand at room temperature for 30 minutes.

Now, the fun part!

“Place your fish, skin-side down on a medium heat barbecue,” he says. “Cover the fish with the lid or foil for five minutes, then baste again and give the fish a quarter turn with a spatula. Cover again and cook for five minutes more.

 At that point, your fish should be done throughout. If your trout turns out too dry, don’t blame the fish – you’ve overcooked it. When done, remove the bones and serve with your vinaigrette mixture on the side.”

Yum! I’ve tried several of his recipes and they’ve all been outstanding! For more innovate and tasty ways to cook your favorite fish and game, check out his Web site, www.thesportingchef.com.

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