Trout On The Table – Part 3
TROUT BAKED IN FOIL
While I’d argue, perhaps with some vehemence, that nothing quite matches fresh-caught trout fried over an open fire in a backcountry campsite, perhaps with a side dish of ramps and branch lettuce or fried potatoes and onions, you can skip the grease and use foil for the cooking process. This works on an open fire if you know what you are doing with coals, on a backyard grill or in the kitchen oven. Place each serving of trout in its own container of tinfoil, folding carefully so everything stays inside. Line the body cavity with a couple of pats of butter, insert thin slices of lemon or dust with whatever combination of herbs appeals to you (dried parsley, perhaps with just a touch of red pepper flakes, is particularly good). Cook until the flesh easily flakes from the bones, and be aware of the fact this won’t take long.
Trout On The Table – Part: 1, 2
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In company with his late wife, Ann, Jim Casada wrote a number of cookbooks focusing on game or foods from the wild. One of those, The Complete Venison Cookbook, is available from him or the Sporting Classics Store. Jim’s next book, Fishing for Chickens: A Smokies Food Memoir, is due out from the University of Georgia Press in mid-2022. He is currently taking advance reservations for copies. To reserve a copy or learn more about his many other books, include his recent multi-award winning A Smoky Mountain Boyhood: Memories, Musings, and More, visit his website at www.jimcasadaoutdoors.com or e-mail him at jimcasada@comporium.net.
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