Yesterday afternoon Barry and I met Bernie and his son, Drew and friend, Mike to fly-fish in Bowman's Creek. Once again, we had another slow fishing day with the boys. I saw a small rainbow trout cruising up the creek and that's about it. It kept teasing me by rising from the distance. But I still have fun watching the sucker fish with their slow and easy going swim along the creek and the natural beauty of the surrounding.
On our way back, we passed through an old trout hatchery. After being flooded two years in the row, we don't think it will ever survived. However, as we were walking by a guy came out and started talking to us what they did to the hatchery. As of first day of trout, they opened the place for business and stocked their pond for open fishing (pay what you catch). Barry and I stayed and fished our hearts out. We had a blast!!! I pretty much caught most of the large ones. Even Mr. Wilson was teasing Barry how come he keeps catching the smaller ones! Hahaha! Anyway, we took home 8 rainbow trout by sundown!!! The guy managing the place, Mr. Wilson was so nice. He even took us for a tour of the hatchery and the Koi's that he just hatched! They're so tiny, you can barely see them. I can't imagine what they would look like when it's grown! Beautiful, I suppose! For now, the hatchery is still in work in progress. They're hoping that the hatchery will be in full production in the next couple of weeks! Can't wait to take the kids there for fishing. It was so much fun!
So by the time we came home last night it was already past 9pm and Barry still have to clean out the fish. As he was chopping the heads off, I was making them into sour soup and marinating a slab of fish for dinner tonight! I'm not into fish-heads so, this morning I gave some to my Uncle Manny and Irene after my cat, Nessy's yearly appointment with the Vet. As soon as I got to Uncle Manny's office, he already made some rice cooked in chicken broth and was ready to feast on the Quisado (Bicol term for Fish Sour Soup or Sinigang). He told me that it taste like how my Lola Dida used to make it ;-)
For dinner tonight, I wanted to use the poacher we got from our Couple's Shower, courtesy of Brent (Barry's Bro), Michele and family. So, here's what I came up with...
Ingredients:
Rainbow Trout, cleaned and scaled
Garlic
Fresh Dill
Fresh Thyme
Sauce for Poaching:
A can of Guiness Beer, Extra Stout or White Wine
Onions
Garlic
EVOO
Carrots, Chopped
Dillweed
Salt and Pepper
Broccoli Florets
Creamy and Stouty Parmesan Sauce
2 Tbsp Butter
2 Tbsp Flour
Broth (from the Poached Fish)
1/4 cup Water
1/4 cup Half & Half
1/2 cup Parmessan Cheese
Honey
Salt and Pepper
Directions:
Clean Rainbow Trout. Stuff with chopped garlic, fresh dill and thyme. Sprinkle salt and peper. Marinate overnite.
Sauce for Poaching:
Saute garlic and onions in EVOO. Add chopped carrots. Pour a whole can of Guiness Extra Stout Beer or White Wine. Add Dillweed. Season with salt and pepper. Simmer for about 10 minutes until alcohol evaporates. Transfer to poacher.
Heat oven to 450 degrees F. Lay Rainbow Trout on the Poacher with Broccoli Florets. Place in the oven and poach for about 15 minutes. Once done, take the sauce and save it for the creamy sauce.
In a separate saucepan, make a rue by melting the butter and slowly adding flour and whisk continously. Add broth (Poach Sauce). Mix in half and half. If it thickens too quick, slow down heat and add water. Keep stirring and add parmessan cheese. Then mix in honey and dillweed. Simmer for about 10 minutes.
Transfer poached fish and broccoli into a greased casserole dish. Pour creamy sauce and broil for about 5 minutes or until the tops are browned. Serve with creamy dilled mashed potatoes.
This is a great dish! Poaching the fish made the white flesh soft and tender. Then, the Guinness beer gave the fish a deep and toasty flavor while the honey balanced out the bitterness of the beer from the creamy sauce. Hmmm...divine! The photo attached is the poached rainbow trout with the creamy and stout parmessan cheese sauce on the side before broiling...
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