Rainbow Trout Patio Date Night
Last weekend was my first Saturday off since June, and I took full advantage. My father in law has been itching to fish and I’ve been itching to learn, so the whole family troupe made our way to the lake and tried our luck. Fishing is amazing. You do practically nothing, time flies by and somehow that’s a good thing. At the end, you’re pleased, relaxed and ‘de-glitched’, and there is no price for this amazing combo.
Alas, no one caught anything – other than Louise, who hooked her eyebrow, and my husband, who caught the old bait bag lingering on the bottom. It’s probably for the best that the trout I picked up were from the grocery store – our skills are dubious at best and the lake we were at was questionable….
Thursday nights are date night, and I think the only person you can comfortably pick bones out of trout with is your significant other. We took to the patio to soak up the last rays of the sun on a record day in September and busted out the Greenmunch leaf plates to keep the mess at minimal. I snuck in a pretty generous glass of wine during the cooking process, but that’s a cook’s prerogative, isn’t it?
Here’s what we did to our trout!
- 2 rainbow trout
- fresh thyme
Preheat oven to 400 degrees. Melt the generous knob of butter in a big cast iron pan on med-high on a burner. In the meantime, stuff trout with salt, lemon and fresh thyme. Add to pan when hot, and put immediately in the oven. Cook for 10 minutes, add another knob of butter then turn over gently to brown the other side. Serve up with anything you want – we had wild rice and zucchini, but the last time I checked, it was a free country!
Watch out for bones….
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