From the Archives ...

The secret to catching more fish

by Greg French

There was a time when I found it easy to brush aside criticism of my casting performance - I simply asserted that I am an angler, not a caster, and proved the point by catching trout.

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When you have finished for the day, why not have a brag about the ones that didn't get away! Send Mike an article on your fishing (Click here for contact details), and we'll get it published here. Have fun fishing - tasfish.com

Sarah's Kitchen

Sarah Sherriff
This is something that is just a little bit different but has lots of flavour.

Smoked Trout (using a hot smoker)

 

  • 4 trout fillets
  • ¼ cup brown sugar
  • ¼ cup salt


Place the fillets on the tray of the hot smoker.
Sprinkle with brown sugar and the salt.
Cook as per the directions of your smoker.
We find that about 10-15 mins is about right depending on the thickness of your fillets.
This is really nice served hot on a nice green salad and covered with a nice dressing or served cold with biscuits and cheese.
We use a Jarvis Walker stainless steel smoker (approx $59.95) and use either  Mallee root, Sheoak or Mesquite shavings.
Salt baked trout with creamy saffron sauce

  • 1½ kg cooking salt
  • 2 egg whites
  • 1.2 kg trout (whole)
  • 175 g watercress, trimmed


Sauce

  • 90ml dry white wine
  • 30ml white wine vinegar
  • ½ tablespoon lemon juice
  • Small pinch saffron threads
  • ¼ cup cream
  • 90g butter, chilled and chopped


Preheat oven to 190.

  • Mix salt and egg whites. Spread over the base of a large baking dish.
  • Place fish on top and cover with remaining salt mix.
  • Bake for 1 hour.
  • While fish is cooking;
  • Make sauce by mixing wine, vinegar. lemon and saffron in saucepan and bring to the boil.
  • Boil until it has reduced by about a third.
  • Add the cream and bring back to the boil then whisk in the butter one piece at a time until it thickens. (keep it warm)
  • Take fish from the oven. (You will need to break the salt crust being careful not to cut the fish)
  • Remove the skin and flake fish into pieces.
  • Place on a serving plate with the watercress and drizzle the sauce over the fish.
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