| Smoked Rainbow Trout | | | | and garlic evenly inside each of the fish. Fish may |
| 1.5 gallons water | | | | be sewn shut, using a high quality thread to hold |
| 1.25 cups salt | | | | together if required. Sprinkle breadcrumbs evenly |
| 5 lbs trout fillets | | | | over each fish. Place uncovered under the grill for |
| 1 lb hickory chips | | | | 10 minutes each side, or until done. You may wish |
| Dissolve salt in one gallon water. Place fish in salt | | | | to bake uncovered in a preheated oven 200 C |
| water and marinate in refrigerator for one hour. | | | | (400F, gas mark6) for approximately 20 / 25 |
| Remove trout, rinse and dry thoroughly. In two | | | | minutes. This dish is nice served with fresh boiled |
| quarts water, soak hickory chips for several | | | | baby potatoes and green vegetables like broccoli, |
| hours or overnight. Store in cool place while | | | | brussel sprouts or peas. Alternatively, you may |
| soaking. | | | | wish to serve with a nice fresh green salad and |
| Use a covered grill (charcoal, gas or electric); low | | | | cold potato salad and lemon wedges. The choice is |
| heat. Cover heated coals with 1/3 of the hickory | | | | yours. |
| chips. Place fish, skin-side down, on well-greased | | | | Rainbow Trout & Prawn Risotto |
| grill about 4 to inches from coals. Close grill hood | | | | 4 Rainbow Trout Fillets, cooked and flaked |
| and open vent to circulate smoke. Add additional | | | | (2oz) Margarine |
| hickory chips as necessary. | | | | 1 Onion Chopped |
| Smoke trout at 105ºF to 175º F | | | | (6oz) Long Grain Rice with Wild Rice (or Brown |
| approximately 1 hour or at 200ºF 30 to 40 | | | | Rice) |
| minutes. Trout is done when the cut surface is | | | | (4oz) thawed, frozen Prawns |
| golden brown and flakes easily with a fork. | | | | (1 Pint) Water |
| Serves 6. | | | | 1 Red Pepper chopped |
| Crabmeat & Prawn Stuffed Trout | | | | 2 sticks Celery chopped |
| 4 whole trout | | | | 1 Carrot chopped |
| 1/2 lb. small shelled prawns | | | | 2 tbsp chopped Parsley |
| 1/2 lb. white crabmeat | | | | 2 Spring onions chopped |
| 4 fresh rosemary sprigs | | | | Freshly ground Pepper |
| 2 tomatoes, skinned, seeded & diced | | | | Melt the margarine and fry the onion gently. Add |
| 1 onion, finely chopped | | | | the rice and lightly toss until all the grains are oiled. |
| 2 cloves garlic, minced | | | | Add the water, prawns and all the vegetables |
| 1/4 cup fine bread crumbs | | | | (except the spring onions) and season. Bring to |
| Salt and pepper | | | | the boil. Simmer, stirring occasionally, with the lid |
| Clean the trout under cold running water and set | | | | off until all of the liquid is almost absorbed and the |
| aside. | | | | rice is cooked (add a little more water if |
| Dice the onion, cube the tomato, mince the garlic | | | | necessary). Add the trout, margarine, spring onion |
| and mix with the crabmeat and prawns. Set aside. | | | | and herbs and heat through. Serve immediately |
| Sprinkle, the salt and pepper to taste, inside of | | | | sprinkled with parsley. This is a complete meal and |
| each fish. Place a sprig of rosemary inside each | | | | requires no accompaniments. |
| fish. Spoon the crabmeat, prawn, tomato, onion | | | | |