Its not a bass, but it was a nice Mother's day present...

[MrsSFrances]

Went fishing today with the kids and the hubster....and I got this guy....

[MrsSFrances]

they are soooo pretty...and he will taste good on my dinner plate...lol

[BigFish]

Nice "bow" Mrs. F......Happy Mothers Day to you. They are mighty pretty fish.

[MrsSFrances]

thank you mr bigfish

they are really pretty....he gave a pretty good fight too

took me by surprise i was sitting on a rock and BAM! he hit it...lol...i was like HOLY COW! and let a WOOOHOOOO!!!...lol

i was

[fishweewee]

Let me know if you have any good recipes, trout is something I can't figure out.

[MrsSFrances]

ive done sweet and sour steelhead which is always good...as for this trout, i think i am going to bread it with my "fish flour" its a blend of different spices....

i coat the fish with egg and then dip in the flour mixture....and either bake it in the oven or do it in the frying pan...let me find the 2 recipes and ill post them up...

[Christian]

nonononono!!! haha, take em and gut em, then heads off.
now this aint really healthy butttt tasty

take bout 1/2 stick of butter, melt in a saucepan. add a table spoon of sage. add bout 1/4 cup of water and get it boiling. toss in a table spoon of capers, some (like 5) green greek olives chopped up, juice of half a lemon. crush the capers and stuff with a spoon. boil it down so its thick, like heavy cream.

now have the oven at 400. and cover the trout with 1/2 of the sauce. cook it in a greased pan for bout 15 mins. depends on size and how many trout, i think i used 15 mins for 2 trout a few inches apart. youll know its done when you can see the meat pulling back from the backbone where the head used to be. make sure to butter the pan before ya put the trout on or it will stick. take it out when its done. put on plate. pour on rest of sauce and eat.

thats how i do it.

the 17 yr old chef

[MrsSFrances]

i am going to hire you....lol...that sounds soo good...thanks for the tips.....yummy!

[NilsC]

I remember cooking them over open flame while I was younger. We used to gut them wash them clean, rub some salt and pepper in the belly and stuff them with some dill.
Put 2-3 tablespons of butter in a pan, when it stops bubbling but before it turn brown add 1 tablespoon of olive oil. (Olive oil will prevent the butter from burning as easy) Now put the frying pan in the middle of the fire, add the fish and cook for 5 min before you turn it over. After 3 min of cooking on the second side add 1 cup of sour cream and 1/4 cup of chopped chives. Pull the pan to the side of the fire and let it zimmer for 5-6 more minutes or until the meat separates from the backbone when you insert a fork. Most of the sour cream and chives will be left in the pan when you lift the fish out. Add some whitewine to the pan and mix(stir) it well (It should have a creamed look to it) Don't add to much liquid to the pan it will take to long to reudce it to the creamy consistency. Serv with boiled red mashed garlic potatoes......... spoon some of the "gravy" on top of the fish sprinkle some dill and enjoy with a chilled white wine of your choice.
when cooked that way the meat will fall of the bone and skin and it will stay moist and flavor full.