A great holiday start for a fisherman!

[Virilis]

Well, I just made my record of trout with netfishing two days ago, a nice, fat lake trout (5,2 kilos) from our summer house. Just ate half of it with my family ....

[Tarbicus]

The things you can do with Photoshop these days!

"It was THIS big. Honest!"

:wink:

[Robert Vermaat]

The things you can do with Photoshop these days!

You know, that was EXACTLY the sentence I wanted to post when watching that picture! Honest! hock:

[Gaius Julius Caesar]

That is a beaut Virilis.......how far from Chernobyl are you? :lol:

[Virilis]

That is a beaut Virilis.......how far from Chernobyl are you? :lol:

I can hear John Lennon singing "Jealous Guy" in my ears :twisted: ...Wasn`t Tchernobyl in Ukraine??!!

Photoshop, whats that :wink: !?

[TITVS SABATINVS AQVILIVS]

:lol: Don't care of them Jyrki, but tell me how you cooked that beast...

Vale,

[Virilis]

:lol: Don't care of them Jyrki, but tell me how you cooked that beast...

Vale,

Well, I made two huge fillets of the fish. One of the fillets we ate in the weekend, put it in smaller pieces and cooked it in the oven with some tomatoes, lemon and spring onions. I have to say it was delicious 8) ...

[Gaius Julius Caesar]

It is definately a whopper there mate! 8)

[TITVS SABATINVS AQVILIVS]

Yumm, good. If you have some fillets yet, you could try a delicious "risotto ai filetti di trota" from Italy. Here the simple recipe goes:

400 gr. italian carnaroli rice
1/2 l. white wine
600 gr. trout fillets
100 gr. extra vergin olive oil
a little onion
a little of coriander
1 clove of garlic
50 gr. butter
1,5 l. of fish stock

1) Fry lightly in the oil (50 gr.) the finely chopped garlic.

2) After 30-40 seconds add the fillets and lightly brown them. Garlic has not to become brown.

3) Add the wine and some of the chopped coriander. Cook lightly till the wine and the oil will become creamy together. Take away from the fire.

4) In an another large pan fry lightly in the oil (50gr.) the finely chopped onion and before it becomes brown add the rice and toast on a medium fire it till it's almost transparent. Don't burn the onion.

5) Add ladles of stock till to cover the rice and bring it to a medium boil, often stir. Anytime the stock is become creamy, add ladles of stock just to cover the rice and so on, till bringing the rice well cooked.

6) At the half of cooking, add the half of the fillets and their creamy juice.

7) When the rice is lovely "snappy" in an absolutely "creamy" juice (no more liquid stock in it), turn off the gasfire, add the butter and stir for a couple of minuts yet.

8 ) Dish out in warm dishes and put in any dish upon the rice the remaining fillets and their creamy juice.

9) Add freshly chopped coriander too and immediately serve.

Vale,

[Pertinax]

Not bad catching that with a comp bow really.

[Virilis]

Yumm, good. If you have some fillets yet, you could try a delicious "risotto ai filetti di trota" from Italy. Here the simple recipe goes:

400 gr. italian carnaroli rice
1/2 l. white wine
600 gr. trout fillets
100 gr. extra vergin olive oil
a little onion
a little of coriander
1 clove of garlic
50 gr. butter
1,5 l. of fish stock

1) Fry lightly in the oil (50 gr.) the finely chopped garlic.

2) After 30-40 seconds add the fillets and lightly brown them. Garlic has not to become brown.

3) Add the wine and some of the chopped coriander. Cook lightly till the wine and the oil will become creamy together. Take away from the fire.

4) In an another large pan fry lightly in the oil (50gr.) the finely chopped onion and before it becomes brown add the rice and toast on a medium fire it till it's almost transparent. Don't burn the onion.

5) Add ladles of stock till to cover the rice and bring it to a medium boil, often stir. Anytime the stock is become creamy, add ladles of stock just to cover the rice and so on, till bringing the rice well cooked.

6) At the half of cooking, add the half of the fillets and their creamy juice.

7) When the rice is lovely "snappy" in an absolutely "creamy" juice (no more liquid stock in it), turn off the gasfire, add the butter and stir for a couple of minuts yet.

8 ) Dish out in warm dishes and put in any dish upon the rice the remaining fillets and their creamy juice.

9) Add freshly chopped coriander too and immediately serve.

Vale,

Grazie mille! Provero subito. Sara buonissimo! Per tutti i tipi di capelli (this last sentence I learned from a shampoo bottle when I was 10 years old :wink: !)

[TITVS SABATINVS AQVILIVS]

:lol: :lol:

Vale,

[Memmia]

That's one fine fish Jyrki ! Well done

When I was a kid some of my neighbours used to go away trout fishing in the Orkney Islands. They'd bring back loads of fish and dish it out amongst the neighbours. My mom used to bake it wrapped in foil with oil butter, herbs and dill, and sometimes, almonds.
Lovely!

[Virilis]

Yes Memmia, you`re right! Dill is the "must" ingredient in many fish dishes. Perhaps my favourite way to prepare salmon is with open fire, fillet nailed on a plank of a pine wood and then you brush it with salt water so it doesn`t dry and you let it cook slowly. You serve it with a melted butter, lemon and dill and famous finnish new potatoes...

Still my favourite fish is the common good old perch :wink: ....