By Greg Evans, Santee Lakes
WEEK OF: December 23, 2013
Open New Year’s Day!
Lakes 3 and 4 split a 1,000 lb. stock this past Friday providing for some great Trout fishing over the Christmas weekend.
Miguel Baltazar from San Diego caught his 5 fish limit out of lake 4 using powerbait. Total weight 8 lbs.
Christopher Johnson from Ramona used nightcrawlers to hook his 6 lb. 15 oz. Rainbow in lake 4. This catch qualifies Christopher for the TV drawing in April.
6,500 lbs. of Rainbow Trout have been stocked into the lakes so far this season.
Mark your calendars and join us January 11 and 12 for the Trout Re-Opener! 2,000 lbs. of Trout will be split between lakes 3 and 4. This stock will include HUGE Trout into the double digits as well as more tagged Trout worth cash and prizes! Top 5 largest Trout caught over the 2 day event will also win prizes.
Lakes 3 and 4 will be closed to fishing Friday, January 10. Lakes 1, 2 and 5 will be open for fishing. Lake 2 has been stocked with Trout.
Recipe of the Week: Cornmeal crusted Trout
- 1 1/2 tablespoons unsalted butter, plus more as needed
- 1 large shallot, finely chopped
- 1 small tomato, finely chopped
- 2 tablespoons white wine vinegar
- 2 tablespoons chopped fresh tarragon
- Kosher salt and freshly ground pepper
- 8 ounces thin green beans
- 3/4 cup cornmeal
- 8 3-ounce trout fillets, pin bones removed
- 1/2 cup half-and-half
Melt 1/2 tablespoon butter in a skillet over medium heat. Add the shallot and cook, stirring occasionally, until just soft, about 3 minutes. Stir in the tomato, vinegar, 1/4 cup water, 1 tablespoon tarragon and 1/4 teaspoon each salt and pepper; bring to a simmer and cook until reduced by half, about 5 minutes. Remove from the heat.
Place the green beans in a large microwave-safe bowl. Drizzle with 1 tablespoon water, cover with plastic wrap and microwave until crisp-tender, about 4 minutes. Season with salt and pepper; keep warm.
Put the cornmeal in a shallow bowl. Dredge the fish in the cornmeal, shaking off the excess. Heat 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Working in batches, add the fish and cook until golden, turning once, about 5 minutes. (Add more butter between batches, if needed.) Transfer the fish to plates.
Return the sauce to medium heat. Add the half-and-half, bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the remaining 1 tablespoon tarragon and 1/2 tablespoon butter and season with salt. Serve the fish with the green beans and top with the sauce.
(stock will arrive on or before date below)
January 10, 2013
2,000 lbs. of Rainbow Trout
Lakes 3 and 4 reserved for Re-Opener weekend