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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

September 12, 2012 at 4:37 PM

Chef Tom Douglas offers a must have recipe for anglers targeting fall trout

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As the weather begins to cool down we had to bring back this trout recipe from April’s Opening Day by local Chef Tom Douglas for all the anglers heading back out onto lakes to pursue fall trout fishing action that has started to pick up.

Many lakes remain open to trout fishing until Sept. 30 or Oct. 31 so check the regulation pamphlet for details.

Douglas has been contributing some of his tasty recipes for my blog, and each are related to the “catch of the week.” It’ll appear regularly on Wednesdays through October, along with recipes from other local chefs, tackle shop owners and fish-market owners.

Douglas is owner of Lola, Palace Kitchen, Dahlia Lounge, Dahlia Bakery, Etta’s, Serious Pie Downtown, Seatown, Brave Horse Tavern, Cuoco, Serious Biscuit, Serious Pie Westlake and Ting Momo.

Whole Grilled Trout with Apple Cider Butter from Tom Douglas’ Seattle Kitchen Cookbook

Serves 4

Ingredients

4 whole trout, cleaned, about 12 ounces each

4 sprigs thyme

1 lemon, quartered and thinly sliced

1/2 onion, quartered and thinly sliced

2 cups all-purpose flour

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

Olive oil

Apple Cider Butter (see recipe below)

Lemon wedges for garnish

Directions

Fire up the grill. Stuff the cavity of each trout with some of the thyme, lemon, and onion. In a bowl, combine the flour with the salt and pepper. Dredge both sides of the trout in the seasoned flour, shaking off excess.

Brush the grill and fish with oil. Grill over direct heat, with the grill covered, until done, flipping halfway through, about 12 minutes total cooking time.

Put a fish on each plate. Ladle some of the butter sauce over the top. Serve with lemon wedges.

Apple Cider Butter from Tom Douglas’ Seattle Kitchen Cookbook

Ingredients

Makes about 1 cup sauce

2 tablespoons minced shallots

1 tablespoon unsalted butter

1 twelve ounce bottle hard apple cider (1 3/4 cup)

2 tablespoons heavy cream

12 tablespoons unsalted cold butter, cut into large dice

Kosher salt and freshly ground black pepper

Directions

In a small saucepan, on medium-high heat, sweat the shallots in 1 tablespoon of the butter for 2 to 3 minutes. Add the hard cider, bring to a boil and reduce by two-thirds, about 7 to 8 minutes.

Add the heavy cream, bring to a boil, and reduce by half, about 4 minutes. Add the pieces of cold butter bit by bit while whisking constantly over medium-high heat.

The butter will emulsify, creating a thick, creamy sauce. Once all the butter has been incorporated, remove the pan from the heat. Season to taste with salt and pepper.

If you have delicious recipes you’d like to cast my way, please let me know, and I’ll post them and even test them with my family and friends at the dinner table.

(Photo by Greg Gilbert, Seattle Times staff photographer)

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