Jess Ranch Lakes

Trout Piccata

2 Pan Sized Trout ( cleaned and Gutted)
4 Trout Fillets
Olive oil
1/2 cup White Wine
1/2 cup Lemon Juice
1 teaspoon Lemon Zest
1/2 cup Capers
1 clove Garlic crushed
4 Tablespoons Butter
Pepper to taste
Salt to taste after adding Capers
Chopped Italian Parsley
Chopped Seeded Tomatoes

In a large Saucepan heat olive oil, 1 Tablespoon of Butter and crushed garlic Add Trout to pan and saute until lightly brown Add lemon juice, lemon zest and capers continue to saute until trout tests firm about 5 minutes on each side then remove trout to platter and set aside. Deglaze pan over medium heat by adding the white wine and remaining butter. Stir pan to combine ingredients and then add pepper-taste to add salt- then pour over trout on platter and garnish with parsley and tomatoes. Serve with crusty bread and a green salad.

Gil Rowe's Bluegill Tacos

Gil's a regular at the Lakes and shared his favorite way to serve up his day's catch of these tasty fish.

Bluegill fillets
Eggs slightly beaten
Bread Crumbs
Oil for frying

Dust fillets with flour, dip in eggs, roll in bread crumbs, fry for 2 minutes on each side. Heat or fry flour or corn tortillas. Tacos may be soft or hard shell. Fill each tortilla with fried bluegill and serve with shredded lettuce, cabbage, green onion, diced tomato, cilantro, favorite salsa and special sauce ( recipe below)

Special sauce: 3 tablespoons mayo, 3 tablespoons of sour cream, 1 teaspoon dill and a minced dill pickle.

Maggie's Creole Trout

4 Trout Fillets
2 tsp of Olive oil
2 tsp Creole Seasoning
1 teaspoon Lemon Zest
1 teaspoon Lime Zest
1 tsp minced cilantro
1 clove Garlic crushed
1/2 tsp Sea Salt
1/2 tsp Cayennne Pepper
1 tsp dijon mustard
1 Tablespoon sugar

Rub the fillets with the creole seasoning and olive oil. Place on baking sheet or grilling basket. Combine the remaining ingredients, spoon mixture in equal parts over the fillets. Bake in oven at 400 degrees or grill for about 12 minutes until fillets flake.


Irish Trout Pie
An Angler's take on Shepherd's Pie

2 pounds potatoes (Peeled and cut into 1 inch pieces)
1 cup milk
3 Tablespoons butter
2 tablespoons chopped fresh chives or scallion greens
salt and pepper to taste

1 pound Trout Fillet
2 Bay Leaves
1 cup milk
1 cup Guinness
3 Leeks ( white part only, washed and chopped)
4 Tablespoons Butter
1 cup chopped mushrooms
1 cup chopped carrots
2 Tablespoons Flour
1 1/2 teaspoons Mustard Powder
1 Tablespoon fresh lemon juice
2 Hard Boiled Eggs (chopped)
4 Ounces Grated Cheddar
In a medium saucepan, make the topping by covering the potatoes with salted water and bringing to a boil. Reduced heat and simmer for about 15 minutes. Drain them and then return to heat for another two minutes to cook off excess water in pot. Add milk and butter and mash. When the mixture is creamy and smooth add the chives. Salt and pepper to taste and set aside. Preheat oven to 400 degrees. Place the trout fillets in a shallow pan and cover with the milk and Guinness. Bake about 20 minutes or until trout flakes. While the trout is baking melt 4 Tablespoons of butter in a large saute pan over medium heat. Add carrots and cook for 4 minutes then add the leeks and cook until tender about 7 minutes. Add mushrooms and cook for another 5 minutes. Stir in flour and keep stirring for another minute, then take the pan off the heat. When the trout fillets are done, remove them from the pan and set aside. Discard the bay leaves. Return the leek mixture to the stove over medium heat and pour in the baking liquid. Stir until it thickens. ( About 10 minutes) Add mustard, parsley, lemon, eggs, salt and pepper. Flake the fish and add it to the pan. Spoon the trout mixture into an ovenproof baking dish . Top with the mashed potatoes using a fork to make an uneven surface. Sprinkle with grated cheddar and bake in the 400 degree oven for about 30 minutes until the topping is brown and crusty.


CJ's Camp Trout

Trout Fillets
Ritz Crackers
Eggs (lightly beaten)
Garlic Salt
Lemon Pepper
Oil for Frying
Place Ritz crackers in a paper bag and crush until they are a fine crumb. Add garlic salt and lemon pepper to taste. Beat eggs in tin pie plate or pan. Dip trout fillets in egg and then drop into paper bag. Shake lightly until fillets are breaded. Pour about an inch of oil in a frying pan and heat. Place fillets into hot pan ( you should hear a sizzle). Cook until golden brown ( about 5 minutes on each side). Drain on top of paper bag and serve.

Beer Battered Kickin Catfish

1 pound catfish fillets
1/2 cup beer
2 large eggs
1/2 cup yellow cornmeal
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dijon mustard
1/4 teaspoon cayenne powder
1 teaspoon fresh ground pepper
Pour 1/2-inch oil into a (cast iron) skillet. Preheat oil to 370-degrees. Rinse fillets under cold running water. Pat dry with paper towels. Cut into 4 ounce servings. In a shallow bowl, whisk together the eggs, beer and mustard. In another shallow bow, mix together the cornmeal, flour, garlic powder, cayenne powder, salt and pepper. Dip the fillets into the wet batter first and then dredge in the flour mixture. When the oil is hot but not smoking, carefully place the fillets in the skillet. Fry until browned on the bottom, about 4 minutes. Turn and fry on the other side. Lift out and drain on paper towels. Serve with lemon wedges, ketchup or tartar sauce.

Hush Puppies

2 1/2 cups yellow corn meal
1 teaspoon soda
1 teaspoon salt
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 tablespoon baking powder
1 egg, beaten
2 cups buttermilk
vegetable oil for deep frying
Mix all dry ingredients in a bowl; whisk milk and egg together and combine with dry ingredients; batter should hold its shape when picked up with a spoon. If batter is too soft, add more cornmeal until it is firm enough to hold shape. Drop 3 to 4 at a time by tablespoon into 350° oil and fry until golden brown, about 3 minutes, turning several times. Allow oil to heat a few seconds before frying the next batch.

Grand's ColeSlaw

1 ½ lb green cabbage, quartered, cored and shredded
3 tablespoon cider or malt vinegar
2/3 cup mayonnaise
1 small onion grated
2 medium carrot grated
1 teaspoon sugar
1/4 teaspoon dried basil
¼ teaspoon salt or to taste
In a large mixing bowl, toss the cabbage with the vinegar,salt and sugar. Grate the carrots and onion directly into the bowl. Add the mayonnaise and basil. Toss well. Allow to set in the refrigerator for at least 1 hour for best flavor.

Trout Almondine

6 trout, about 1 lb. each, cleaned
1 tbsp. lemon juice
1 qt. water
1 c. milk
1 c. flour & 1/2 c. cornmeal
1 tsp. salt
1/2 tsp. white pepper
1/2 c. vegetable oil
1/2 c. butter
3/4 c. sliced blanched almonds
Chopped Parsley
Lemon slices
Wash trout in lemon juice and water, drain and dry them. Dip in milk, roll in flour and meal mixture, shake off excess. Season with salt and pepper.
In large skillet, heat oil and saute trout for about 6 minutes over medium-high heat, turn gently and cook 6 minutes on other side. Remove and keep warm. Remove oil from pan. Add butter and almonds. Saute 3 to 4 minutes over medium-high heat. Pour almonds and butter over fish. Sprinkle chopped parsley over top and garnish with lemon.

Trout Bruschetta

4 trout fillets- about 6 ozs each
1 baguette
1 garlic clove chopped
2 tablespoons extra virgin olive oil
2/3 cup creme fraiche or sour cream
1 tablespoon creamed horseradish or whole grain mustard
1 tablespoon chopped fresh chives or flat leave parsley
4 ozs salad leaves or mesculun mix
salt and pepper
lemon juice and extra virgin olive oil to serve

Preheat grill or broiler to 300 degrees Fahrenheit. Cut the baguette horizontally then cut vertically to create four equal sized pieces. Toast the bread until lightly browned. Rub the bread with the garlic and olive oil. Keep warm. In a small bowl mix the creme fraiche or sour cream, horseradish, chives, salt and pepper to taste. Set Aside. Season the trout fillets with salt, pepper and a little garlic. Heat a frying pan with a little olive oil. When hot, sear the trout fillets for about 4 minutes on one side and then flip to continue cooking for another minute. Place trout fillets on the toasted baguette slices. Place a dollop of the cream mixture on top along with some of the salad mix. Drizzle with lemon juice and olive oil and serve.


Trout Bisque

2 Tablespoons olive oil
1 onion chopped
1 red bell pepper chopped
1 clove garlic
1 medium potato diced
2 tomatoes skinned and chopped
2 cups fish stock (or use clam broth)
1 pound trout fillet skinned and diced
1/4 teaspoon chili powder
1 tablespoon chopped fresh tarragon
2 cups milk
2/3 cup heavy cream
salt and ground black pepper
4 Tablespoons dry sherry
parsley, arugula or watercress and lemon zest

Heat olive oil in large skillet and add the onion, red pepper, garlic and potato. Saute gently for 5 minutes--stir constantly-until onion has softened. Add the tomatoes and stock or clam broth--increase heat to bring pan to the boil. Then reduce heat and simmer until vegetables are softened. Add trout, chili powder and tarragon and simmer until fish begins to flake. Remove pan from heat and stir in half the milk. Allow to cool for 20 minutes. Pour into food processor and blend until smooth. Scrape into clean pan and add remaining milk, cream and sherry. Season with salt and pepper. Reheat soup until hot, pour into bowls and garnish with parsley, arugula or watercress and lemon zest and serve.
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