Baked Lake Trout Recipe
On the menu today:
INGREDIENTS:
* 1 trout, ab. 1 kg
* 2 teaspoons salt
* lemon juice
* oven-proof foil
* 1 stick of butter
STUFFING:
* 4 tablespoons fresh herbs (dill, parsley, chives...)
* a pinch of pepper
* 1 clove of garlic
* 2 tablespoons butter, room temperatured
METHOD:
1. Clean the trouts removing the intestines and wash.
2. Season with salt and sprinkle with lemon juice.
3, Rub a large square piece of foil with butter.
4. Place the trout onto the foil.
5. Finely chop herbs, garlic and butter to make a herb butter.
6. Stuff it into the cavity of the fish.
7. Close the foil tightly and place the package in a baking pan.
8. Bake at 180° until done, ab. 30 minutes.
9. When cooked, remove the fish from the foil and save the herb butter.
Boiled potatoes (no sauce, only the herb butter) and a simple green leaf salad.
The so called ‘Right of Common Access’ in Sweden involves the right for everybody to trespass and temporarily stay on land belonging to others, but fishing is not included. In private fresh waters only the land owner is allowed to fish, but there are certain exceptions. You may buy special fishing licenses to get access to the private waters.
My husband´s parents, both deceased, owned a property with private waters. This property is still owned by several members of the family, which means that we have free access to fine fishing waters in the high mountain area close to the Norwegian border.
Once a year, in late October, my husband sets off to the mountain area to lay nets for arctic char and lake trout.
Right now I have a lot of fish in my freezer. Maybe too much. There is a time-limit of 3 months for fish with high fat contents.
11 comments:
Karin, I'm a true fish fan and this looks so quick and easy I have to try!
Patricia: My oldest son, who is a more daring cook than I am, he stuffs the fish with all kinds of things -lemon wedges, ginger, garlic, bell pepper, carrots, herbs .....
In summer he puts the whole foil parcel directly on a bed of glowing charcoal embers. Of course, it´s very important to use at least double foil and to make a very tight parcel.
I can't even imagine how delicious lake trout from that area must taste. Could you smoke it to eat through the winter? Sounds like the fishing was good.
Kab365: Both arctic char and lake trout are highly appreciated. Oh yes, we can smoke them.
Sometimes I prepare the larger fishes "gravad" (just like we do with salmon), which means I cure them with equal amounts of salt and sugar, freshly ground pepper and dill. Swedish sushi you might call it. To eliminate the risk of parasites I have to freeze raw fish first of all.
One summer while in the USA, I made this so often. It is really a treat. I wish I could have some of yours.
Cynthia: How are you? I have heard about the tropical storm Noel with strong winds and heavy rains in your part of the world. Did it affect you?
Well, both arctic char and lake trout are very expensive here in Sweden, at least for those people who have to buy them in stores. I gave away some of them to my nearest neighbor. I'm sorry that Barbados is too long away.
I hardly get to eat trout as it is seldom available. Cold water fish have high fat content but they are omega-3 and suppose to be very good for our body
Fruity
Fruity: Omega-3 is good.
However, more than two decades ago the world's worst nuclear power accident happened (a reactor exploded on April 26th 1986 at Chernobyl).
Many parts of Sweden felt the effects because a cloud carried the radiation by wind. Fish from affected waters are perhaps not safe to eat every day.
Just like the ones my mom used to bake. They are delicioius!
Ben: Have you tried fish cooked in a hole in the ground, like they did in the Stone Age? I have, and it was delcious too. But this is a much quicker way.
Yum! Simple and delicious! My lake trout comes from Lake Superior (Upper Michigan in USA) and we eat a lot of fresh fish.
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