In article >,
Michael Odom > wrote:

> Some friends came over for dinner last night. I cooked them trout.
> Somebody I know went fishing up in Wyoming or Idaho or some such state
> and brought back a passel o' frozen fishies which he kindly shared
> with me. Here's how I cooked them:
>
> I sweated some mushroom slices with chopped garlic in olive oil. When
> they were cooked through, I added lemon juice and chervil and chopped
> parsley. I let the mix cool to room temp and stuffed it into the
> cavities of the trout and fired up the pit.
>
> I got it good and hot. Way hot. Using lump charcoal and pecan twigs,
> I coaxed the temperature up to 450 F. and set the trout in the cooking
> chamber. Talk about hot smoked fish. Oh yeah. It was done in mere
> minutes. It was also very good.
>
> Other stuff on the menu included a Mexican style coctel de camarrones
> (sp?), a huge green salad, and oven roasted cauliflower (tosed with
> oil, salt, smoked paprika, and pepper).
>
> Nobody in Cow Hill ate better.
>
>
> modom
>
> "Dallas is a rich man with a death wish in his eyes."
> -- Jimmie Dale Gilmore

Sounds wonderful.. :-)
Trout has a delightfull flavor, the only thing I don't like about it is
all those very fine bones.

Does making fillet's out of it take care of that?

K.
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