Windy again! Westerly winds dominated for 3 days. The fishing was good at the peak of the falling tide, but we struggled to find many fish during the majority of the day. The redfish that we managed to locate were literally exploding on top water baits with reckless abandon which created an added excitement to an already adrenaline filled event! We were happy to have Michael Belcher from Mark’s Outdoors with us on this trip. Michael, who is an avid fly fisherman, managed several nice reds on his fly rod. All in all an enjoyable trip on and off the water. Good fishing, good food, and good fellowship.—Team Champion/Brown
May 20, 2008
May 3, 2008
Pan seared Seatrout with oyster cream sauce
** Seatrout/ Ingredients:
- Fresh trout fillets (skin removed)
- Italian bread crumbs
- eggs
- flour
- olive oil
- butter
- salt and pepper
Make egg wash with two beaten eggs and tablespoon of water. Heat olive oil and butter in a non-stick oven safe skillet.
Dredge fish fillet in the flour and shake off excess. Next dredge into egg wash and then into bread crumbs. Coat completely with bread crumbs. Place in skillet and cook for 2 to 3 minutes on each side. Serve with grit cake and top with oyster cream sauce (recipe to follow).
** Oyster Cream Sauce/ Ingredients:
- 1/2 dozen fresh raw oysters (save the liquor)
- 3 cloves garlic, minced
- 1 shallot, minced
- 1/2 to 3/4 cup dry white wine (drinking quality)
- olive oil
- heavy cream
- salt
- white pepper
Heat olive oil in sauce pan over medium- high heat. Saute shallot and garlic until opaque (about 5 min.). Rough chop oysters and add them, with their liquor, to the garlic and shallot and saute for 5 minutes. Season with salt and pepper. Add wine and reduce by 1/2 stirring constantly. Slowly add heavy cream and reduce until desired thickness (about 5 to 10 min.). It shuold easily coat the back of a spoon. Season to taste and strain sauce if desired. Serve over fish.
** Grit cake/ Ingredients:
- instant grits
- butter
- flour
- salt and pepper
- 2 eggs
Prepare grits according to label directions. Allow to cool in refrigerator for 12 to 24 hrs. Remove from frig and form ito individual patties, about the size of a small hambuger and season with salt and pepper. Heat non-stick skillet over medium heat. Dredge cakes in egg wash and then into flour. Cook cakes 5 to 10 min. on eah side or until golden brown.
Plate grit cake with trout on top and cover with oyster cream sauce. Garnish with lemon and green onion. Look out, this is a good one!