My father is visiting for a few weeks and our elderly ex-whaler neighbour took him loch fishing yesterday and they caught dinner! He treated us to this lovely marinaded trout recipe which is a variation of the Canadian West Coast Salmon marinade. Delicious! We served it with mashed potato cakes with a mustard cheddar sauce and some steamed spinach.
4-6 lbs freshly caught trout, filetted, skin left on
1/2 cup canola oil (or half canola and half dark sesame oil)
1/2 Canadian Rye whisky (or demerara rum)
2 tbsp soy sauce (or hoisin sauce)
2 tbsp brown sugar
2 tsp garlic granules
2 tsp ginger powder
pepper, to taste
Combine all ingredients in a ziplock bag. Add fish. Marinade for 4-6 hours. Arrange in a baking tray and coat with sesame seeds. Bake at 200 C skin side down for 10 minutes or cook on the barbecue.
My dear father would like me to point out that the elderly gentleman in the photograph above is NOT him, it is our neighbour. My father vehemently denies being THAT old (we’re inclined to disagree). 😉