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The Gallivanting Gourmand
Greg Duncan
Greg Duncan
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is a freelance writer based in the Montreal region. He is particularly keen about good food. In his day job, Greg is the executive director of the Quebec Community Newspapers Association.

His previous columns are archived HERE.

Posted 07.25.05
Montreal

GREG DUNCAN

Sing me a song of trouts

I've been known to worship the art of angling. When asked if I golf, the inevitable answer has always been that it interferes with fishing. Last week, accompanied by some fellow anglers, I tickled a few trout on a very hot day. Who says trout don't bite in the middle of the afternoon?

Here is a lovely poem by an Internet author unknown that describes well my affinity for catching and eating Speckles.

The Eating Trout Song

I love to eat dem trouts;
Trouts is what I love to eat.
I bites they little heads off;
and nibble on they cheeks.

Dey am so slick and tasty;
Oily flavor so divine.
I sucks out dey little eyeballs;
an washes them down wid wine.

I fish em wid the dry
I fish em wid the wet
An when I catch em on the fly
I puts em in da net

I kiss em on da neck bone
I kiss em on the durst
dem lips I leave alone
Cause Gordon bin der first

I chews on down the backbone;
an swallers it wid ease.
Eat 'em all way down to tailfin;
Buddy, pass a 'nuthern, please.

I bonk em on da head
I guts em wid my knife
By den de be real dead
So I cooks em till de red

I dips 'em in dat butter;
For makes dem good to eat
And I chases dem wit' scotch
No ice, just neat

I put my catch to the barbecue, stuffed and wrapped in foil- A good sized trout works best (2 pounds and up), but one may stuff smaller trout individually and wrap them (two to a packet) and use the same method. If you have to buy trout do so. If you can catch some fresh trout, the dish will be better.

Baked Barbecue Trout

1 large trout, (2 lbs+) or 4 smaller trout
4 tbsp. butter
1/2 c. chopped parsley
1/4 c. dill sprigs
1/4 c. chopped chives
1/4 c. chopped onions
2 tbsp. lemon juice

Cut open belly of the trout and clean well. Rinse, drain and sprinkle with salt. Mix a stuffing of butter, parsley, dill, chives, onion and lemon juice. Mix well and pack in trout. Wrap each fish in foil. Fold ends carefully so that no air can escape. Bake in medium- hot barbecue for twenty to thirty minutes, carefully turning trout over half- way through cooking time. Open foil to reveal trout and garnish with additional parsley and lemon slices.

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