Trout anglers will be reeling in some decent action all fall and clear into winter as state Fish and Wildlife is expected to plant 340,000 trout into 47 west side lakes.
In this week’s seafood recipe of the week, outdoor cookbook author Tiffany Haugen who has a passion for preparing Pacific Northwest seafood offers a tasty stuffed trout recipe to wow your guests at the dining table.
Haugen has been contributing many of her delicious recipes for the Reel Time Northwest Fishing blog. Each of her recipes will be related to the “catch” of the week.
She and her husband Scott Haugen live in Western Oregon, and many know Scott for his writing expertise on fishing and hunting. Tiffany’s recipes have been posted regularly on Wednesdays with many other Seafood Recipes of the Week or tips and advice on how to prepare some of the best local fish and seafood.
This season we have weekly recipes and advice through October on how to cook up and dish out a wide variety of local seafood by experts like Chef Tom Douglas; Anthony’s Restaurant; tackle shop owners; local seafood-market owners; and fishing guides and charter services.
Wild Rice Stuffed Trout
4 to 6 small trout, scale and cleaned
4 to 6 sprigs parsley and/or lemon balm*
3 cups wild rice
1 lemon, sliced
Salt and pepper
Remove fish heads if desired. Make several shallow slits in the skin on both sides of the fish.
Drizzle fish, inside and out, with olive oil and season with salt and pepper. Place herbs inside the fish along the spine.
Stuff fish with cooled wild rice and top each fish with lemon slices. Place in a greased baking pan. Bake in a preheated 350 degree oven, 20 to 30 minutes or until the fish reaches an internal temperature of at least 140 degrees.
If grilling partially wrap fish in oil, leaving the top oven so they are easy to move around the grill.
Recipe alternative: For a shortcut, try some of the many prepared long grain and wild rice blends. Traditional flavors, as well as the exotic, pair well with trout.
*-Lemon balm is a perennial herb also known as lemon mint or mint balm.
Wild rice ingredients
½ cup wild rice or long-grain and wild rice blend
1 ½ cups vegetable or chicken broth
1 tablespoon olive oil
½ cup onions, minced
3 to 6 cloves of garlic, chopped
½ cup fresh or 2 tablespoons dried parsley
Zest from one lemon
Wild rice directions
In a medium saucepan, heat olive oil on medium-high heat. Saute onions and garlic 3 to 5 minutes or until soft. Add remaining ingredients and bring to a boil. Reduce heat to low and cover 25 to 35 minutes or until rice is tender. Let cool slightly before stuffing fish or seafood.
The Haugen’s latest book is Cooking Seafood with a wide range of creative recipes including the one mentioned above, and another book is Smoking Salmon & Steelhead. For more information on cookbooks, recipes or to read her blog, go to www.tiffanyhaugen.com website. Books can also be ordered at www.scotthaugen.com.