In article ,
(Victor Sack) wrote:

Melba's Jammin' wrote:

(Victor Sack) wrote:

I'm pretty sure it was Bachforelle (brook trout) you had, not the
inferior Regenbogenforelle (rainbow trout),

Pfftthhhggbbtt! Inferior rainbow trout - HAH! It was pretty darned
good, Bubba Vic.

If you think rainbow trout is "pretty darned good", your reaction to
tasting Alpine wild brook trout would be bound to be well-nigh orgasmic.

Honey, at my age I gets 'em where I can.

And if you are ever lucky enough to taste trout (I once did) from the
beautiful Lake Ritsa, high up in the mountains of Georgia, you'll
probably die of pleasure there and then. Nothing compares to it,
trout-wise.

Bubba
--
-Barb, http://www.jamlady.eboard.com Cam Ranh Bay food added 4-8-05.
Sam I Am! updated 4-9-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Sheldon wrote:
Damsel in dis Dress wrote:
A little birdie told me that (Victor Sack) said:

And if you are ever lucky enough to taste trout (I once did) from
the beautiful Lake Ritsa, high up in the mountains of Georgia,
you'll probably die of pleasure there and then.

So what's keeping you alive, old timer?

In those Deliverence Mountains he was probably sucking up trouser
trout.

Sheldon

S'funny, whenever I read one of your posts the theme from Deliverence seems
to be playing.
--
http://www.rupert.net/~solar
Return address supplied by 'spammotel'
http://www.spammotel.com

Margaret Suran wrote:


Rodney Myrvaagnes wrote:

On Sun, 10 Apr 2005 18:02:39 -0400, Margaret Suran
wrote:


The only way I remember eating trout in Europe was "blue", or Blau
Gesotten. Victor, do you have a recipe for it? I remember it was
quite plain and had some butter on it and it was very good but very
bony. We only ate it at hotels on vacation, never at home.


I hope Victor will answer, but from my memory. The reason you only had
it at hotels is that they had to start with a live trout. With the
court-bouillon already aboil, kill the trout by whacking it on the
head, gut it quickly and plung it into the pot.

It snaps into a reverse arched back and stiffens almost immediately,
and the [European Brown] trout turns blue. You take it out and eat it.

If you have live rainbows in a pond or tank I don't see why it
wouldn't work, although I don't think the blue color would come.

Yes, it would.

I imagine there is an ideal size range for this also. Some farm trout
here get pretty big, and may ot be amenable.

So you have to be able to confidently gut the fish in one quick
motion, like a "herring choker" in a Nova Scotia cannery, after one
quick whack. It sounds to me like something that would get much easier
after you did it a few times, like shucking oysters.

More importantly, you can't wipe the outside of the fish. It's the
coating that makes it blue. If removed, it's merely a poached trout.

Traditionally, trout were gutted through the gills so as not to disturb
the lines of the fish. No unsightly cut areas...

I have never chucked an oyster and I just looked and (thank G-d), there
is no trout nor fish of any kind swimming in my bathtubs. I do not
think that I could follow a recipe that starts out with having to whack
ones dinner on the head and killing and gutting it. No wonder the poor
thing turns blue.

G It turns blue because of the coating of mucus on the outside. Trout
have only the tiniest scales and, instead are protected by a thin
coating of mucus. When it hits the hot court bouillon, the acid turns
the mucus blue and firms it so it doesn't seem mucoidal at the table.

This was Hemingway's favorite way to eat trout, according to legend.

Where does trout come from, both rivers and lakes?

Yes. Usually fast-running, cold streams are best, but they've adapted to
many other conditions.

Thank you for your help. I am the wrong person to kill my meal. Even
if I could get myself to do it, I would feel like a cannibal if I were
to eat it.

I'm sure the fish feels the same way about you, Margaret. g

Pastorio

Victor Sack wrote:

Melba's Jammin' wrote:

(Victor Sack) wrote:

I'm pretty sure it was Bachforelle (brook trout) you had, not the
inferior Regenbogenforelle (rainbow trout),

Pfftthhhggbbtt! Inferior rainbow trout - HAH! It was pretty darned
good, Bubba Vic.

If you think rainbow trout is "pretty darned good", your reaction to
tasting Alpine wild brook trout would be bound to be well-nigh orgasmic.
And if you are ever lucky enough to taste trout (I once did) from the
beautiful Lake Ritsa, high up in the mountains of Georgia, you'll
probably die of pleasure there and then. Nothing compares to it,
trout-wise.

Gently disagree. The Golden trout I caught in the mountains of West
Virginia are simply stunning in the clarity of their flavor and texture.
Very cold water, swiftly running, high in the mountains hard to get to.
Not much presence of people, so the fish are as wild as it gets; no
pollution or trash in the water. A one-pound fish cleaned and done
Meuniere with a dusting of flour and quickly browned in hot butter is an
astonishing glimpse into the purity of the essence of fish.

I smoked some, planked, at our cookfire, burning birch and hickory
woods. Tasted like smoky butter. Golden trout aren't quite as fatty as
Rainbows or Native trout. Simply wonderful.

The wild Brown trout of western Virginia's mountain streams are very
good, too.

In article , "Bob (this one)"
wrote:

Victor Sack wrote:

Melba's Jammin' wrote:

(Victor Sack) wrote:

I'm pretty sure it was Bachforelle (brook trout) you had, not the
inferior Regenbogenforelle (rainbow trout),

Pfftthhhggbbtt! Inferior rainbow trout - HAH! It was pretty darned
good, Bubba Vic.

If you think rainbow trout is "pretty darned good", your reaction to
tasting Alpine wild brook trout would be bound to be well-nigh orgasmic.
And if you are ever lucky enough to taste trout (I once did) from the
beautiful Lake Ritsa, high up in the mountains of Georgia, you'll
probably die of pleasure there and then. Nothing compares to it,
trout-wise.

Gently disagree. The Golden trout I caught in the mountains of West
(snip)


Uh, oh! "My fish is bigger than your fish."
--
-Barb, http://www.jamlady.eboard.com Cam Ranh Bay food added 4-8-05.
Sam I Am! updated 4-9-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"Bob (this one)" wrote in message
...
Victor Sack wrote:
snip
Gently disagree. The Golden trout I caught in the mountains of West
Virginia are simply stunning in the clarity of their flavor and texture.
Very cold water, swiftly running, high in the mountains hard to get to.
Not much presence of people, so the fish are as wild as it gets; no
pollution or trash in the water. A one-pound fish cleaned and done
Meuniere with a dusting of flour and quickly browned in hot butter is an
astonishing glimpse into the purity of the essence of fish.

I smoked some, planked, at our cookfire, burning birch and hickory woods.
Tasted like smoky butter. Golden trout aren't quite as fatty as Rainbows
or Native trout. Simply wonderful.

The wild Brown trout of western Virginia's mountain streams are very good,
too.

Mountain lake trout, just caught, dusted with flour and in the pan on the
fire, coffee simmering in the speckled enameled coffee pot, biscuits
cooking, loons calling, sun just rising, mist drifting over the lake, so
quiet you can hear the feet of ducks and geese skim the lake water as they
land, a little chilly still and I'm the only one that is up, warming my
hands on my cup of coffee and occasionally turning my backside to the fire
to warm. Ah, heck, we've got to do that again soon.
Janet

Melba's Jammin' wrote:
In article , "Bob (this one)"
wrote:


Victor Sack wrote:


Melba's Jammin' wrote:


(Victor Sack) wrote:


I'm pretty sure it was Bachforelle (brook trout) you had, not the
inferior Regenbogenforelle (rainbow trout),

Pfftthhhggbbtt! Inferior rainbow trout - HAH! It was pretty darned
good, Bubba Vic.

If you think rainbow trout is "pretty darned good", your reaction to
tasting Alpine wild brook trout would be bound to be well-nigh orgasmic.
And if you are ever lucky enough to taste trout (I once did) from the
beautiful Lake Ritsa, high up in the mountains of Georgia, you'll
probably die of pleasure there and then. Nothing compares to it,
trout-wise.

Gently disagree. The Golden trout I caught in the mountains of West

(snip)

Uh, oh! "My fish is bigger than your fish."

Big ain't *this* issue. I'm willing to be convinced to the contrary.
Cook up a couple fish and let's see...

Feels like a European jaunt to me...

Pastorio

Melba's Jammin' wrote:
We had two for supper last night; Cub had them on sale for $4/lb and two
were maybe $6.50 . After consulting with the guys in the meat
department about how a novice might prepare them, I did this: slit the
belly the rest of the way to the tail, sprinkled both sides with
Penzeys stuff - Sunny Spain (?) - a lemon pepper thing.

Trout take to seasoning like fish take to water.

They bring enough fish flavor to be interesting in their own right,
but seem to match well with anything you might put on them.

Most white fish are too bland, and salmon can take over a dish
on its own. Trout seems to be the right platform for any cuisine
choice.

And I should probably not post this, or someone will steal the
idea and put it in a stupid screenplay and then I'll be looking
for a new fish to go with the wine I now have to buy because
it's not bloody Pinot Noir...

--Blair
"Problems you wish I had."

On Sun, 10 Apr 2005 21:16:24 -0400, Margaret Suran
wrote:



Rodney Myrvaagnes wrote:
On Sun, 10 Apr 2005 18:02:39 -0400, Margaret Suran
wrote:


The only way I remember eating trout in Europe was "blue", or Blau
Gesotten. Victor, do you have a recipe for it? I remember it was
quite plain and had some butter on it and it was very good but very
bony. We only ate it at hotels on vacation, never at home.


I hope Victor will answer, but from my memory. The reason you only had
it at hotels is that they had to start with a live trout. With the
court-bouillon already aboil, kill the trout by whacking it on the
head, gut it quickly and plung it into the pot.

It snaps into a reverse arched back and stiffens almost immediately,
and the [European Brown] trout turns blue. You take it out and eat it.

If you have live rainbows in a pond or tank I don't see why it
wouldn't work, although I don't think the blue color would come.

I imagine there is an ideal size range for this also. Some farm trout
here get pretty big, and may ot be amenable.

So you have to be able to confidently gut the fish in one quick
motion, like a "herring choker" in a Nova Scotia cannery, after one
quick whack. It sounds to me like something that would get much easier
after you did it a few times, like shucking oysters.


I have never chucked an oyster and I just looked and (thank G-d),
there is no trout nor fish of any kind swimming in my bathtubs. I do
not think that I could follow a recipe that starts out with having to
whack ones dinner on the head and killing and gutting it. No wonder
the poor thing turns blue.

Where does trout come from, both rivers and lakes? I remember only
carp being sold in Vienna, Austria being a landlocked country and
refrigeration being nearly unknown at the time. We had no seafood or
ocean fish and the herrings and sardines and such were either canned
(sardines) or smoked (herrings), thus I grew up eating very little of
any kind of fish. We had jellied carp for traditional holiday meals,
but even gefilte fish was something I didn't taste until I came here.

Thank you for your help. I am the wrong person to kill my meal. Even
if I could get myself to do it, I would feel like a cannibal if I were
to eat it.

The European Brown Trout (Die Forelle of Shubert's famous song) is a
freshwater fish but I am not sure if it is native to lakes or streams.

In the US we have several different trouts, some in lakes, some in
streams. I think there may be introduced Browns as well, but I am not
sure.



Rodney Myrvaagnes NYC J36 Gjo/a

"Happy is he that taketh thy little ones and dasheth them upon the stones." __Psalm 137

And I should probably not post this, or someone will steal the
idea and put it in a stupid screenplay and then I'll be looking
for a new fish to go with the wine I now have to buy because
it's not bloody Pinot Moir...

--BSair


Sheldon

"Rodney Myrvaagnes" wrote in message
...
snip
The European Brown Trout (Die Forelle of Shubert's famous song) is a
freshwater fish but I am not sure if it is native to lakes or streams.

In the US we have several different trouts, some in lakes, some in
streams. I think there may be introduced Browns as well, but I am not
sure.



Rodney Myrvaagnes NYC J36 Gjo/a
I think the Browns are one of the introduced fish in the Yellowstone
ecosystem.
Janet

Rodney Myrvaagnes wrote:
On Sun, 10 Apr 2005 21:16:24 -0400, Margaret Suran
wrote:


The European Brown Trout (Die Forelle of Shubert's famous song) is a
freshwater fish but I am not sure if it is native to lakes or streams.

In the US we have several different trouts, some in lakes, some in
streams. I think there may be introduced Browns as well, but I am not
sure.



Rodney Myrvaagnes NYC J36 Gjo/a

Rodney, The first line of the Schubert song tells you that it is a
brooktrout:

"In einem Baechlein helle", which means in a clear little stream or brook.

I shed many a tear over that song, as well as the one about the little
hedge rose. (

Rodney Myrvaagnes wrote in message
...
On Sun, 10 Apr 2005 21:16:24 -0400, Margaret Suran
wrote:
Where does trout come from, both rivers and lakes?
[snip]
The European Brown Trout (Die Forelle of Shubert's
famous song) is a freshwater fish but I am not sure if
it is native to lakes or streams.

In the US we have several different trouts, some in
lakes, some in streams. I think there may be introduced
Browns as well, but I am not sure.

http://www.gov.ns.ca/nsaf/sportfishing/species/brn.htm

or

http://www.frs-scotland.gov.uk/FRS.W...?contentid=741
(when the above link breaks, use this:
http://tinyurl.com/4nty6 )

or

http://www.rook.org/earl/bwca/nature/fish/salmotru.html

The Ranger

Melba's Jammin' wrote:

(Victor Sack) wrote:

If you think rainbow trout is "pretty darned good", your reaction to
tasting Alpine wild brook trout would be bound to be well-nigh orgasmic.

Honey, at my age I gets 'em where I can.

You can get 'em easy enough, of course - just eat beets more often. They
go well with any kind of trout or sans trout at all. Here is a delectable
recipe you will always treasure and make often, I'm sure. It is from
http://www.findarticles.com/p/articles/mi_m0JAW/is_2002_Wntr/ai_81466613/pg_9.

Bubba

Golden Trout with Quail Eggs and Red Flannel Hash
(Serves 6)

Ingredients

For the trout skin:
1 tablespoon vegetable oil
6 11x2-inch strips golden trout skin

For the red flanne1 hash:
2 tablespoons unsalted butter
2 onions, peeled and diced
6 Idaho potatoes, peeled, diced, and boiled
2 stalks celery
2 Scallions, diced
1/4 cup fish stock
3 ounces heavy cream
2 red beets, boiled, peeled, and diced

2 fresh water golden trout fillets, skinned and diced (*)
Salt and pepper to taste

For the vegetables:
1 cup unsalted butter
1 bunch broccolini, blanched (*)
1 bunch golden beets, roasted, peeled, and halved
Salt and pepper to taste

For the dish:
12 fried quail eggs
Beet juice
Coarse ground black pepper

For the garnish:
Chervil sprigs

(*) Available through Northwest Seafood at (800) 223-8286.
(**) Broccolini is a cross between broccoli and asparagus and is also
known as aspiration. Available through The Chef's Garden at
(800) 289-4644.

For the trout skin, preheat the oven to 225 degrees, place the trout
skin on a parchment-lined sheet pan and brush with the oil. Wrap each
skin around a 3-inch ring mold and place, seam side down, on the sheet
pan. Place in the oven and roast until crisp, rolling the molds
occasionally to cook evenly, about 40 minutes. Remove from the heat,
remove the molds, and set aside to cool.

For the red flannel hash, in a large saute pan, melt the butter over
medium heat. Add the onions, potatoes, and celery and saute until
tender, about five minutes. Add the scallions, fish stock, and heavy
cream and stir to combine. Saute until the mixture turns golden brown
and forms a crust, about 10 minutes. Add the beets and trout, togs. to
combine, and saute until warmed through, about four minutes. Remove from
the heat, season, and set aside keeping warm.

For the vegetables, in a medium saute pan, melt the butter over medium
heat. Add the broccolini and beets and simmer until warmed, about two
minutes. Remove from the heat, season, and reserve the vegetables and
butter separately, keeping warm.

To serve, place a trout skin ring in the center of a plate and fill with
some red flannel hash. Set two quail eggs on top and sprinkle with black
pepper. Arrange some broccolini and yellow beets around the dish,
drizzle with beet juice and melted butter, and garnish with chervil.

COPYRIGHT 2002 Culinaire, Inc.
COPYRIGHT 2002 Gale Group

Damsel in dis Dress wrote:

A little birdie told me that (Victor Sack) said:

And if you are ever lucky enough to taste trout (I once did) from the
beautiful Lake Ritsa, high up in the mountains of Georgia, you'll
probably die of pleasure there and then.

So what's keeping you alive, old timer?

Beets and mushrooms - they are the ultimate antidote.

Old Timer