Trout Fishing in America

August 7th, 2014

Trout Fishing in America 1

 

We are on a short trip in Northern Georgia.  I wanted to find a cabin in the woods away from everything so that we could totally relax for a few days.  David wanted to try his hand at fly fishing.  Trout Fishing in America is the name of a book by Richard Brautigan written in the 1960’s that became a cult classic for a generation of young people.  We still have our copy on the bookshelf.  The book had very little to do with trout fishing.  But I liked Trout Fishing in America as the title to this post because it has everything to do with trout fishing.

Trout Fishing in America 2

 

We have trout streams all around us in North Carolina, but David has only fished them once or twice.  Since the cabin we rented was on a trout stream, he decided to gear up and give it a try. This trip was supposed to be about complete relaxation after all.  Notice the hot tub in the background.

Trout Fishing in America House

 

The stream is below the cabin.  We loved listening to it, but it was not the best stream for fishing.

Trout fishing in America 3

 

It was too small.  David was able to find better fishing on a larger stream.  Unfortunately he had no better luck there.  But never fear.  He retreated to Betty’s store in Helen, Georgia and came home with these beautiful dressed trout.  I seasoned them inside and out and put lemons and bacon around the outsides.  The recipe came from Nancy Fuller from the Food Network.

Trout Fishing food 1

I need to offer a word here about renting get-away cabins.  It is always wise to bring your own skillet and knives.  Unfortunately I did not follow my own advise this time. There was not one skillet in the cabin big enough to cook the fish, let alone bacon and eggs for breakfast. The skillets that were here were small and useless.  I tried to fry our eggs one morning and I defy anyone to make an over easy egg in what I had to work with.  The knives were a joke. And did I mention the can openers that did not work?   What I can’t understand is how this cottage has not addressed these issues.  Surely someone before me has complained.  Doesn’t anyone cook anymore?  But in spite of my handicaps, I managed to put some really good trout on the table.

Trout fishing food 2

I think I worked harder on this dish than David did trying to catch it.  By the way, he loved it.  It was a really good trout recipe that may need some tweaking.  My bacon was not totally crisp the way I like it. I think it would be good to cook the bacon briefly before wrapping it around the trout, although you want it to be still pliable.  The seasoning on the inside of the trout was spot-on.  I am hoping that when I am home and have better cooking equipment, I will make this trout even better.  We are off to The Montaluce Winery in North Georgia on my next post.  Now it is my turn to indulge.

BACON WRAPPED TROUT

Two 8-ounce rainbow trout, butterflied and dressed
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, divided
2 tablespoons chopped fresh herbs, such as parsley, chives and thyme
1 tablespoon capers, drained and chopped
2 cloves garlic, finely chopped
Juice of half a lemon, plus 4 thin lemon slices
4 slices bacon

Preheat the oven to 425 degrees F.

Sprinkle the inside and outside of the trout with salt and pepper.  Combine 1 tablespoon of the olive oil, the herbs, capers, garlic, lemon juice and some salt and pepper in a small bowl and divide the mixture between the two trout.  Fold the trout back onto themselves, lay 2 lemon slices on top of each fish, and then wrap each trout with 2 slices of bacon holding the lemons in place.

Heat a large cast-iron skillet over medium-high heat and coat lightly with the remaining tablespoon olive oil.  Place the trout, lemon-side up, in the pan and cook for 3 minutes, then place in the oven.  Roast, flipping halfway through roasting to ensure the bacon is crisp, for 20 to 25 minutes.

Printable Recipe

 

9 responses to “Trout Fishing in America”

  1. Sam Hoffer says:

    Your trout looks so pretty with the lemon on top. Nice looking cabin. What a shame the kitchen was so poorly equipped. It’s such a pain to try to bring your own stuff, but there’s sure a downside too and I’m sorry you had to experience it. We’ve brought knives, but never pots and pan, although we’ve been known to buy decent wine glasses on a trip a couple of times. They break so easily that the rentals never had anything decent. David looks so profession in all of his gear.
    Sam

  2. Larry says:

    We run into the same tool issues at condos and always take a good knife. I’ve never thought of wrapping whole fish in bacon but it looks and sounds delicious. ” I wanted to find a cabin in the woods away from everything” – I thought this was your place at Lake Lure 🙂

  3. Karen (Back Road Journal) says:

    Talk about overcoming adversities…it sounds like you both did. It is a shame that a rental cottage wouldn’t have a better stocked kitchen but your meal looks good.

  4. Penny @ The Comforts of Home says:

    Do you know that I have never had trout! Yours looks good. Have fun at the winery.

  5. Susan @Schnitzel and the Trout says:

    He just might get hooked onto this great hobby. Your trout look great. We don’t really like the taste of trout but will smoke a bunch every once in a while to have with a cocktail. You were in the part of the woods near where our daughter lives. Love the stone ground grits you can buy at the mill in Helen, Georgia.

  6. Jenel L says:

    I’ve enjoyed using the kitchen in the delightful cottage we’re renting! All the essentials are here. 🙂

  7. Susan says:

    I had to smile at the trials and tribulations of trout fishing in America 🙂 I can’t imagine anyone who would rent that cabin and being away from it all wouldn’t want to cook ‘in’ all the time. Too bad the owners are clueless. The trout preparations truly looks delicious and we love Rainbow trout! I usually don’t like staring into its eyes while eating it though 🙂

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