Some men are born fishermen. Like my friend above, they can get up at 4:00 in the morning because “that is when they bite”.
Rain, sleet, and snow cannot tarnish their firm belief that down there – somewhere – is a fish that wants their lure. It is a mission of faith.
I was not born with those fishing genes – but for those of you who are ardent fishermen, grab your collapsible flyfishing pole and catch a couple of good-sized trout.
Preparation
- Gut the trout but leave the head on
- Flavour some flour with salt and roll the trout in it
- Get a big, solid pan and heat olive oil and a tablespoon of butter in it
- Fry the trout slowly on both sides until golden brown. Take care not to overcook it.
Sauce and garnish
- Use a new pan (no oil or anything else) and fry some sliced almonds until golden brown
- Remove the almonds and add a tablespoon of butter to the pan
- It may break your heart, but use about half a glass of Cointreau and add it to the pan.
- Light the concoction, act nonchalantly, and enjoy the adulation of your impressed guests as the alcohol burns away.
- Add a cup of cream
- Thicken with flour to taste
- Spoon on top of the trout and garnish with the almonds
Al dente veggies
- Slice some mushrooms, green pepper, onions, cucurbits, and cherry tomatoes into thick strips and chunks
- Put olive oil and some garlic in a wok and heat
- Fry the veggies over high heat – but not too much, they must still be crunchy
- Garnish with orange, lemon or grapefruit
