Pecan Encrusted Filet of Lake Trout with Tare Sauce

[Mike Cline]

As per Cameron’s request

As you can see from the spread, the 1st Lake Trout filet dinner came out nicely.

Trout:
Coat the fillets in garlic infused olive oil and then with finely ground pecans.  Sear both sides of the fillets quickly and then pan roast in a 350 degree oven for 15-20 minutes.  Serve on a bed of fried spinach with a side of Yerba Buena roasted red potatoes.  Drizzle the fillets with a ginger Tare sauce.  Serve with your favorite Wine.

Fresh Lake Trout Fillets

Searing the Pecan Encrusted Fillets

Sauce:
Sauté a chopped shallot and a tablespoon of fresh chopped ginger in a garlic-infused oil (or add some chopped garlic).  Add a ½ cup of Sake, a half cup of Tarmari Soy, 4 tablespoons of sugar, and a ½ teaspoon of sesame oil.  Reduce on low heat to half.  Strain out the shallots and ginger.  This can be prepared in advance and reheated just before serving.

Spinach:
Soak a large bunch of fresh spinach in cold water for at least 15 minutes to refresh and remove all traces of dirt.  In a deep wide pan, heat a few tablespoons of olive oil to just short of burning.  When the oil is hot, grab all the spinach from the soaking water and place in the pan.  Cover and cook on high heat for 5-10 minutes until all the Spinach is wilted, tossing occasionally.  Do not add water or overcook the Spinach.

Fresh Spinach in the Pan

Spinach nicely fried

Potatoes:
Quarter a half dozen or so small red potatoes, place them in a bag and coat them with olive oil.  Dump them in a shallow baking pan and sprinkle them liberally with salt and pepper.  Place in 350 degree oven for 35-40 minutes. (Coordinate with fish above).  A few minutes before removing the potatoes from the oven, sprinkle them with some fresh, finely chopped Yerba Buena—a highly aromatic herb that is native to the US.  It adds an interesting, but not overpowering minty favor to the potatoes and complements the fish nicely.

Potatoes ready to roast

Un-chopped Yerba Buena from the garden

The finished product all sauced up.

Costs:
1 lb of fresh spinach: 99 cents
6 small red potatoes: 50 cents
Assorted sauces, oils, herbs and spices: $2
Fresh, fly rod caught Lake Trout from a Native Ultimate 12 from Yellowstone Lake: Priceless ;D

[Gary Sundin]

That looks lovely.

[spencer ballard]

love it, thanks for posting this recipe.

[Author]

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