If you call yourself a Taoseño you will have caught some fresh trout and if you are a true sport you will only catch as many as you are willing to eat. Delicate and sweet, the meat of the fresh-caught mountain trout is like nothing else you’ll ever taste.
Many local pescaderos will look for fresh mint that grows along the stream banks and moist places. It’s wonderful to stuff the fish with a sprig, imparting a flavor that it totally wild and rare.
2 pounds trout (whole or fillets)
1/2 cup cornmeal
3 tablespoons butter
salt & pepper
Rinse the trout under cold running water and pat dry.
Sprinkle with salt and pepper. Melt the butter in a large heavy iron skillet on medium-high heat. Coat the trout in corn meal and shake off the excess.
When the butter is melted, place the coated trout, flesh side down if fillets, in the skillet.
Fry 4-5 minutes on each side or until the flesh is flaky. Take up and squeeze fresh lemon juice on each piece. Serve immediately.
Poached with Lemon Juice and Salsa
2 trout fillets
½ cup salsa (see page xx)
juice of approx. 1 lemon
¼ cup fresh parsley, chopped
1 tablespoon olive oil
Select a clear, rectangular Pyrex baking pan that is slightly larger than the fish. Sprinkle 1/2 oil on bottom of Pyrex. Wash the fish & pat dry with paper towel. Place fish, skin side down, in the baking dish.
Completely cover fish with tomato sauce, parsley, lemon, and remaining olive oil. Seal tightly with aluminum foil & place in 350°F oven for 20-30 minutes.
Open oven and check, without opening (by looking at the outer side of the clear dish), that the sauce is liquid and boiling. If fish is thick, and more time required, add a little water as needed, but be sure to reseal the foil tightly. Keep covered until served. Ladle extra sauce over each serving for a garnish.