Proving this is no ‘fish tale’ the J-Dude, reeled in one heck of a good sized trout up at the Poconos last weekend. I’m thinking his abilities might be hereditary from Mom, Sooky, who since a little girl could catch a fish merely putting the hook into the water, masterfully maneuvering the might of any struggle and pulling it right on up into the net waiting off the side of the boat.
Check out this colorful, speckled beauty. On the same day, Sooky snagged a few huge sized bass and one small colorful brook trout, that one’s size seems hardly worth the cooking effort, but the bass will be an upcoming post in a nice stew I’m preparing tonight with some fresh potatoes yanked from the garden alongside some fresh clipped kale or Swiss chard (the latter depending on what the rabbits and deer have helped themselves to over the past couple of days.)
Besides providing the ‘Catch of the Day,’ the J-Dude then prepared our special dish for the evening stuffing the trout with lots of fresh thyme and oregano clipped right out of the planters on the deck and wrapping the whole fish with strips of smoked center-cut bacon. Easy enough.
The trout doesn’t appear to be smiling like my Grandson. Dinner. Dinner. A fine Trout Dinner.
While the trout was in it’s grilling stages, we closed the lid and went just inside to throw the mushrooms into the pan and prepare the Mushroom Wine Sauce which takes less than ten minutes before its readied.
We used a combined batch of crimini and shiitake mushrooms providing a tasty earthy flavor mixed with lemon, white wine and the butter. You know what they say everything is better with butter. Or is that bacon? Either way we’ve got both ingredients covered.
It hardly gets better than ‘stream to table,’ well besides the big ole smile of satisfaction in having provided the day’s meal, and, of course, proving, that this is no fish tale.
- 4-5 pound trout, gutted, cleaned
- 1-2 tablespoons olive oil
- 25 fresh clipped thyme sprigs, more or less, washed, kept whole, plus a couple for garnish
- 12-15 fresh clipped oregano sprigs, washed, kept whole
- 8 strips smoked center cut bacon
- 1/2-3/4 pound fresh mushrooms, sliced, I used a blend of crimini and shiitake
- 3 tablespoons butter
- 1 cup white wine
- juice from one lemon, strained
- 2 tablespoons half and half
- 8 tablespoons butter cut into bits kept chilled until finishing sauce
- coarse kosher salt
- cracked black pepper
- Preheat grill to medium temperature. Generously grease grill grates. Grease a separate grilling or fish grilling tray long enough to hold the trout for cooking. Pat fish dry, Place fish onto the greased grill tray with a baking sheet underneath to catch any drippings in the preparation. Open center of trout and brush olive oil across the length on both sides, sprinkle a few pinches salt and pepper across then evenly stuff in the thyme and oregano. Firmly wrap the bacon all around the body from the top of the head to the base of the tail. Lift grill tray off of the baking sheet and place onto the grill. Grill fish around 7 minutes with the lid closed before using a long spatula to flip the trout grilling another 7 minutes, more or less until cooked through and meat easily flakes off of skin. Remove trout from grill and carefully slide onto a serving platter. Top with Mushroom Wine Sauce, garnish with a few sprigs fresh thyme.
- Heat a large sized saute pan on medium high temperature, add in 3 tablespoons butter, swirl around butter to melt, tumble in the mushrooms letting them sizzle and cook for a minute or two before shaking pan or stirring, sprinkle over a couple pinches salt and pepper and continue cooking another 2-3 minutes. Pour over the white wine and the lemon juice letting the liquid reduce by half, stir in the half and half, cook for a minute then a bit at a time begin whisking in the butter, check seasoning and adjust to taste. Place mushrooms and sauce evenly across grilled trout, serve hot straight away.