Few things go as well together than brook trout and a clear mountain stream, unless of course it is a hot cast iron pan and some freshly caught fillets.
I am told that these beauties had perfect, firm flesh and that beautiful orange color of wild fish. Apparently, these brookies never saw any wrapping paper either.
Makes my mouth water just thinking about it.
Thank God For Summer!
RECIPE FOR COLORADO COWBOY TROUT
- 8 small trout
- 3 apples, sliced thinly
- 1 sliced onion
- 3 slices of precooked ham, chopped
Stuff trout bodies with apple, onion, and ham. Drizzle some honey on stuffing; add lemon juice and season to taste. Seal in doubled-up heavy-duty foil and cover in hot campfire coals. Bake for about 30 minutes. Serves four.
Keep in mind that if you are making this recipe, you are definitely doing it in the right place and are probably in a fine state of mind.
*Adapted from The All Trout Cookbook by Rick Taylor. It is a great trout cooking recipe book, and I highly recommend it if you can find a copy.
Flyfishing the High Country by John Gierach. With Chapters on the high lakes, beaver ponds, the high streams, tackle and flies, the Frying Pan River, and more.
We generally have copies of this in stock, as well as other John Gierach books. Please email for availability and price.
Hope To See You In The High Country Soon!
Posted by Michael Patrick McCarty
One thought on “A Taste of High Country Summer”
The brookies location in high mountain meadows, Hunt said, is one more reason people should put brook trout on the menu this year.