A Taste of Trout
Versatile and packed with high levels of health-enhancing, Omega-3 fatty acids, trout presents a river of culinary possibilities.

By Lisa M. Jensen
Photograpy by Doug Shaible
Recipes and Food Styling by Birdie Sheridan

From north to south, treasured trout rivers stream throughout the state, enticing fans of browns, brookies and rainbows into some of Michigan’s most memorable places. While catch-and-release remains a mantra for most, an occasional prize summoned up from the current or picked up fresh from the market invites creativity in the kitchen.

“Trout has a delicate, distinct flavor that’s wonderful on its own, but it’s very versatile and can be easily enhanced,” noted Troy-based food stylist Birdie Sheridan. “These recipes are simple enough to prepare, with readily available ingredients, yet upscale enough to suit any occasion.”

To learn more about trout preparation, visit www.ustfa.org. Contact Birdie Sheridan at www.itstheberries.org.

More recipes can be enjoyed in the July/August 2008 issue of Michigan BLUE Magazine. Lisa M. Jensen is editor of Michigan BLUE.

Crispy Lake Trout
2 lake trout filets, skin removed
1 cup Panko Japanese-style breading mix
1 cup plain bread crumbs
1⁄2 teaspoon sea salt
1⁄4 teaspoon cracked black pepper
1 cup all-purpose flour
2 eggs, whisked
4 tablespoons olive oil
1⁄2 teaspoon garlic salt
 
Season filets with salt and pepper. Dredge in flour (shake off excess). Coat in egg wash. Dip into bread crumb/Panko mixture.
In non-stick sauté pan, cook both sides until golden brown. Tip: Make sure oil in pan is at high heat before sautéing filets.

Tropical Fruit Salad
1 mango, peeled and cubed
1 papaya, peeled and cubed
4 pineapple rings (fresh or canned), cubed
3 tablespoons fresh lime juice
4 to 5 sprigs fresh mint, chopped
 
In glass fruit bowl, combine fruit, lime juice. Sprinkle mint on top. Refrigerate until ready to serve.
 
Zesty Asparagus
1 bunch asparagus
1 shallot, chopped
2 small cloves garlic, chopped
3 tablespoons butter
 
Blanch asparagus; set aside. In sauté pan, over medium heat, cook shallots, garlic and butter, 2 to 3 minutes, or until garlic and shallots are golden brown. Place asparagus in pan. Toss lightly and serve.