Loughborough Lakers – Dinner time

My recent trip  to Loughborough Lake proved fruitfull with a decent average sized laker which I kept for the table.

Now to be clear, I don’t always keep fish to eat.

In fact I probably keep one or two once every ten or so fishing trips.  This is in the interest of conservation and propagation of the sport.  However, after pulling that beautiful laker from that 95 feet of cold clear water my taste buds took control.  For those of you who don’t eat a lot of fish or who don’t know, its hard to beat freshly caught trout.

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Lake trout can be cooked any number of ways including battered and fried, poached, baked etc. but my favourite by far is pan searing.   So after filleting the fish I dredged in a light flour, salt and pepper mixture and seared with a dab of butter until golden brown.

During searing I drizzled a bit of lemon juice on each piece of the fish for a bit more flavour.

I then placed the trout on a bed of rice with hollandaise sauce topped with a few sprigs of asparagus.

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Cant think of many things that come close to the taste of this.  And although this dish already tastes great, the feeling of preparing something I caught myself makes it taste all the better.

I’m reminded of a quote I heard somewhere:  sometimes the best meals aren’t from a restaurant or grocery store…

Cheers from the Dinner Table…

Albert

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