Cast, Catch and Cook
With the right preparation and attitude (and a bit of luck on the water), you can create fresh and flavoursome outdoor meals to fuel your adventure.
Prepare this tasty dish shore-side after a successful day of fishing on one of Vancouver Island's picture-perfect lakes.
Preparation
INGREDIENTS
Trout
Trout (12 inches or less)
2 Tbsp Canola oil
Salt and pepper to taste
Cream Sauce
1 Tbsp olive oil
1 medium yellow onion, diced
1 bunch parsley, chopped
2 cups spinach, roughly chopped
1 cup whipping cream
1/2 cup grated parmesan
Salt and pepper to taste
1 baguette, sliced on an angle for toasting
METHOD
Preheat a cast iron pan and add olive oil. Saute onions, season to taste, and fry slices of the baguette at the same time. Remove the fried slices of bread. Add cream and grated parmesan, and allow to reduce. Once the sauce has thickened to the desired consistency, add in the spinach. Wilt the spinach in the sauce for 1 minute.
Prepare the trout into skin-on, descaled fillets and season with salt. Preheat a second cast iron pan on medium-high heat and add a high smoke-point oil, such as canola. Sear the seasoned trout skin-side down. Once the flesh of the fish has gone opaque halfway up the fillet, flip and briefly fry on the flesh side. This should take less than one minute. Add cooked fish to the cream sauce, sprinkle with chopped parsley, and enjoy with the slices of fried bread.
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