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Discussion Starter · #1 ·
Traditional"SPRING IS HERE MEAL"

Had mine last night>
6 fresh native brookies
14 fresh black morrel (wild)mushrooms
fried potatos with wild spring onions(ramps)
Scalded watercress(picked from the same stream as the trout) with balsamic viniger
storebought wine,but spiked with a little"shine"

"If the Lord made anything better than that he kept it for himself.
 

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Re: Traditional"SPRING IS HERE MEAL"

mudpuppy said:
6 fresh native brookies
mmmmmmmmm.........trout!

mudpuppy said:
14 fresh black morrel (wild)mushrooms
mmmmmmmmm.........mushrooms!

How were those brookies prepared?

I like mine, or just about any light, white fish, lightly dusted in flour seasoned with kosher salt, fresh ground black pepper, and paprika, then pan fried in about 1/8" half canola oil/half melted plain unsalted butter. Finish with a very tiny amount of fresh lemon juice drops.
 

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Traditional"SPRING IS HERE MEAL"

that sounds like a great meal i cant never catch no brookies big enuf to feel good about keeping :oops: ive heard people like watercress & know where some is, how are you supposed to cook/serve it, thanks mike243
 

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Discussion Starter · #4 ·
Traditional"SPRING IS HERE MEAL"

Mike243

Treat watercress like you would any lettice,traditional"HILLBILLY"
salad dressing is hot bacon grease and vinigar poured over fresh spring growth leaves.
Don't feel bad about keeping a 7-8 inch brookie, thats about as big as they get in our small unstocked mountain streams(Va.)as for tast,you could take one wild brook trout and flavor ten pound of hatchery raised(stocked) rainbows
 

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Discussion Starter · #5 ·
Traditional"SPRING IS HERE MEAL"

Vagasguy

You hit the nail on the head,how the hell did you get my secret recipe? :evil:
 

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Traditional"SPRING IS HERE MEAL"

mudpuppy said:
how the hell did you get my secret recipe? :evil:
Sorry, but recipes shouldn't be kept secret. They should be celebrated, but only if they are really good. :wink:
 
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