Cooking trout caught at Arrowhead Lake, Kings Canyon National Park. That night we probably cooked around 20 trout. We rehydrated dried fruit in apple cider mix and reduced the concoction until the mixture thickened up. The trout was pan-fried in olive oil and seasoned with a spice wheel (salt, pepper, cayenne, curry powder, paprika). Then the fruit mixture was added and cooked down a bit. 20 year old bourbon was then added and set on fire to burn off the alcohol. Lastly, crushed crackers or almonds were added to give the fish more texture. That's about it.
2 сен 2014
