Ponassing Trout (pics)

[DMadden]

Caught 2 beautiful Rainbow Trout whilst out fishing yesterday, but only managed to cook them today.
I ponassed one, and the other was BBQ'd by the parents

As you can see, I also pushed a small potato into the embers also, but that didnt turn out to be such a success




And here's me, had to get a photo of myself in


Ponassed Trout, with cracked black pepper and a generous dose of mayonnaise - truly scrumptious


I've cooked fish like this a few times now, and I think its wonderfull.
The fish stays nice and juicy and gets a lovely light crust around it, along with a faint taste of smoke.
If you havn't already tried this way of cooking, I hope I have encouraged you too try it

Thanks for reading,
Dan

 

[MartinK9]

Dan, that looks scrumptious, thanks for sharing.

 

[Andy2112]

Mouth watering as i type, good job there Dan.

 

[Hugo]

Making me hungry.
I'll try that out soon thanks, I have a Rainbow trout in the freezer.

 

[PRKL]

Im hungry.


Only thing id add into your receipt would be hint of squeezed lemon juice over the fish.

 

[Wallenstein]

Did you get all the pin bones out? Any tips on removing the backbone, seems to be where I always come unstuck!

 

[addo]

Ive tryed it a few times and its great. Nice one Dan.
Even better when you've been living off a few roots and nuts for a few days. Its a real bonus, and I eat fish more regularly now as a result. Popped one on the bbq this weekend myself.

 

[locum76]

good stuff.

 

[JonathanD]

Oooh, that's making me hungry just looking at it. It's one of my fave ways to cook fish. I drizzle a little butter over it too.

 

[gowersponger]

very nice mate i will be doing this in the summer with bass when camping down the beach

 

[maddave]

I'm hungry now..... !! Off to the fridge I think !!

 

[Silverhill]

Cracking stuff! And a lovely colour too! Can't beat fish on an open fire!

 

[DMadden]

Cheers guys, I had wished that I picked up some Wood Sorrel to give that subtle lemony flavour, but I didnt :11doh:

To prepare the fish I more or less copied off Mearsy when he was in Alaska -http://www.youtube.com/watch?v=yZiU4DMt5Dc (shows you about half way through this clip) - but to remove the back bone I reached to the base of the spine using my thumb and forefinger, then 'nipped' the spine away from the flesh all the way down the fish. Hope this makes sense.
And I was only left with a few bones, of which I just picked out. And didnt have to pick any bones out my mouth after cooking

Dan.

 

[Neumo]

I have been wanting to try that for a while but have not got round to it yet. I think you have just given me the insperation I needed. Thanks for sharing.

 

[Melonfish]

Every time i open this thread i look at the fish and just drool myself into some sort of dazed stupor.
i MUST try this soon.

 

[gsfgaz]

That trout looks delicious mate , what a brilliant way to cook them
I'll be trying that oot defo .. cheers for sharing ...

 

[phill_ue]

I always looked down on this as one of those things that Mears does, so the herd follows. After trying it though, it is the best way to cook fish without a shadow of a doubt! I love how it crisps up and yet underneath remains moist and flavoursome. I personally crack a load of coarse sea salt over the fish before propping it up, but not too much.

 

[Cledan99]

Well I've done this too, and although its been done by RM a few times, My first experience was in a book called the encyclopedia of north american indian tribes.
I always smear honey over my trout after removing the bones...This locks in the moisture
As to the best way to o this I can only say the secret is in lots of practice.
I was about to post my pics , but it seems I can't