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Trout Grenobloise
Depending on the size of your trout, you may find that two people can share one. If it hasn't been filleted in advance, simply lift the crisp skin and slide the flesh off the bones with a fork to eat, being sure to get some sauce with each bite. Leftovers are delicious on sandwiches or in salad. 2/3 cup all-purpose flour Salt, to taste Pepper to taste 4 medium trout, cleaned (see note) 2 tablespoons olive oil 1/2 cup butter (1 stick) 1 cup cubed white bread, such as sourdough 2 lemons, zested and segmented (see note) 1 tablespoon capers 1 small bunch fresh parsley, chopped 1/2 bunch fresh tarragon, chopped Place the flour in a shallow dish and season with salt and pepper. Lightly dredge the trout in the flour on both sides, inside and out. Heat the oil in a large skillet (you may need two skillets if the fish are large) over high heat and place the trout in skin side down.
Could brown trout dominate the Big Wood?
Permanently connecting the Big Wood River to Magic Reservoir south of Bellevue could result in an influx of brown trout and a dramatic alteration of the prized rainbow trout fishery, according to Bill Mason, owner of Bill Mason Outfitters in Sun Valley. "I'm the last guy to stop any stream restoration projects, but this could change the whole complexity of the fishery. Browns could take it over," Mason said. "We might want to be a little more careful about what we wish for." Mason is referring to an ongoing effort to restore flows to a seasonally dry 12-mile stretch of the Big Wood River south of Bellevue. Known as the Wood River Legacy Project and spearheaded by Rich McIntyre, of Hailey, the seemingly improbable undertaking is gaining support in Blaine County and down-basin communities, and could eventually serve as a pilot project to change Idaho's water laws, which are considered by some to be archaic.
Native brook trout are in hot water
My first brook trout arrived on a frosty late-spring morning in mountain water so cold it made my fingers tingle before going completely numb. No bigger than my hand, the brookie was a work of art to rival New Hampshire's Chocorua Lake, its home just before I enticed it to swallow my fly and to which I would return it moments later. Its olive skin peppered with blue-ringed red dots and a rakish orange belly is a vivid image that has stayed with me for more than 25 years. If I had a lick of artistic ability, I could draw that fish from memory. Since arriving here 18 years ago, my encounters with brookies have been fewer and farther between. Some of that has to do with the other fish that occupy my time: white perch, croaker and, of course, striped bass. (Let's not even mention menhaden, OK?) But even when I've carved out the time, it's been hard to do a meet-and-greet with Maryland's only native trout.
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