This is a recipe that brings back great memories of camping at Pinecrest Lake about an hour from where I grew up in California. My dad and I used to go up there often and hike up to the damn where there were always hundreds of trout to be caught. We usually came back with a nice string of them which we either barbecued over a log fire or steamed in a pot of white wine and herbs.
It was a always something we did on the first night of our stay. If we were camping two or more nights, I’d usually talk him into a plate of tacos from the local Mexican restaurant.
It wasn’t until I was much older that I found this same recipe in our family cookbook. We never made it at home. It was a camping thing.
The fish is delicious served with new potatoes and the leeks that it is cooked on. I like to add a few calories by serving the trout with homemade croutons like those I make for my caesar salad recipe.
- 2 large trout - about a pound each
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 clove garlic - minced
- 1 lemon cut into about five slices
- ½ leek - cut into long slivers
- ½ onion - finely chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh thyme
- 1 bay leaf
- 300ml dry white wine
- Salt and pepper to taste
- Brown the butter in a skillet and then add the olive oil.
- Sizzle the onion in the hot butter for about five minutes. Set aside but keep warm.
- Place the lemon slices at the bottom of a large pan and top with the leeks and the chopped fried onion. Try to leave as much butter behind in the pan as possible when transferring the chopped onion to the trout cooking pan.
- Pour the white wine and about 200ml water into the pan and bring to a steady simmer.
- Now add the herbs and place the trout on top and cover.
- Continue to simmer for about ten minutes or until the fish is cooked through. You will need to turn the fish once during cooking.
- Season with salt and pepper and serve drizzled with a little of the cooking liquid and melted garlic butter.