Day Three of Kill It, Catch It, Cultivate It, Eat It Week featured the fruits of our most recent trip. Last week, we met Mrs. Scampwalker's dad and his wife in South Fork, Colorado, along with the cousins. It was a great time, and part of the fun included some trout fishing in mountain lakes. The action wasn't furious -- it was pretty warm and we surmised the trout were deep -- but it was still productive.
We wound up with a decent sized school of rainbow, cutthroat, and brown trout, and the recipe we used came straight from my father in law, known as Papa by the kids. Here's Trout a la Papa:
Splay out cleaned trout onto an oiled rack of the Big Chief smoker, and let it smoke (I use apple wood chips) for one pan (about 45 minutes or so). While they're smoking, melt 3-4 tablespoons of butter in a large, ovenproof pan. Saute a clove or two of garlic until soft, add enough white wine to cover the bottom of the pan, and juice from half a lemon. When the trout are done smoking, remove the skin and discard. Gently place the trout in the pan and roast in a 325 degree oven for 15 or 20 minutes. Serve whole and spoon wine and butter sauce over the top.