'THE MIGHTY AU SABLE' ~ RAINBOW TROUT HEMINGWAY with LEMON BRANDY BUTTER SAUCE

~ Autumn touches the 'Mighty' Au Sable

(Huron National Forest)

( http://www.ausablerivermichigan.com/ )

The AuSable River

"The AuSable River is without question Michigan's most famous trout stream. The four branches--the East, Middle, North and South--draw fly-fishers from around the world. After the confluence of the East and Middle branches just west of the City of Grayling, the Mainstream, as it is called, is joined by the South Branch and then the North Branch before it flows over 200 miles to Lake Huron at the City of Oscoda.
Indian tribes of the region had known the importance of the AuSable's waterway for years before French trappers began exploring the area over 300 years ago. Although Michigan's northern interior remained uncharted until the 1830's, early explorers used the AuSable as a mid peninsula route from Lake Huron to Lake Michigan by following the river upstream, portaging through Lake Margrethe and then downstream on the Manistee River.
Rube Babbit, the first Conservation Officer in Crawford County, who has been credited with first planting brook trout in the AuSable River and significantly contributing to the evolutionary design of the traditional AuSable Riverboat. After Michigan was granted statehood in 1837, railroads opened the region to logging and numerous dams were constructed on the AuSable to support the log drives. The railroad and lumber boom gave rise to many northern Michigan cities and brought many sportsmen to the banks of the AuSable. By the 1890's the reputation of the AuSable's fishery was drawing fishermen from around the world.
Along with many towns of the logging boom of the 1800's, the grayling, a formerly abundant native fish on the AuSable and the City of Grayling's namesake, has all but disappeared and is now a protected species. Now the trout, originally non-indigenous to the AuSable, holds top billing. Many areas of the prime trout habitat of the AuSable are now designated as fly fishing only and "catch and release" fishing only."

( http://www.troutbums.com/Fishing/?fuseaction=article&ArticleID=80706 )

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RAINBOW TROUT HEMINGWAY

with Lemon Brandy Butter Sauce

~ Known as an avid fly-fisherman, here is a delicious Hemingway adaptation compliments of the historic Walloon Lake Inn (The Connoisseur Up North)

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4 9-oz. boned trout

2 Tbsp. chopped shallots

3 Tbsp. fresh lemon juice

salt & pepper to taste

6 Tbsp. butter

1 cup sliced mushrooms

1/4 cup brandy

• Preheat a heavy saute pan. Add 1 Tbsp. butter, and when it starts to brown place trout in pan, flesh side down, and brown briefly (2-3 minutes). Repeat for all trout.
• Place all trout on oiled cookie sheet and bake at 400-degrees until flesh is firm, about 15 minutes.
• Meanwhile, saute shallots and mushrooms in butter, add lemon juice and brandy )use care in case the brandy flames). Season with salt & pepper and pour over plated trout. (Serves 4)
• (The Inn's David Beir says, "It is essential that the trout be fresh. By the time an Idaho trout makes it to Northern Michigan, it's too late. Fresh trout have a slimy touch to their skin.")

FRIDAY NIGHT FISH FEAST ~ NASTURTIUMS FILLED with GUACAMOLE / GRILLED BASIL STUFFED RAINBOW TROUT with CARAMELIZED ONIONS / NASTURTIUM SALAD

GARDNER'S NOTE: The custom of eating these brightly colored annual herbs originates from the Orient. Originally found in Peru, their common name, Indian Cress, refers to both their place of origin and their pungent peppery fragrance and taste. A favorite herb of Louis XIV of France and Thomas Jefferson.

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~ Nasturtium

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NASTURTIUMS FILLED with GUACAMOLE

~ Delicious recipe from FLOWERS in the KITCHEN (A Bouquet of Tasty Recipes)

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1 large Hass avocado

2 tsp. lime juice

1 small finely chopped ripe tomato

2 Tbsp finely minced onion

1 finely minced jalapeno or serrano chili

1 finely minced garlic clove

coarse salt

About 20 nasturtium blossoms

1 small jicama

lime juice

• Peel avocado and remove pit. Mash in bowl with a fork and add 2 tsp. lime juice. Blend in tomato, onion, chili, and garlic. Add salt to taste. Let guacamole stand, covered, while preparing nasturtiums and jicama.
• Rinse nasturtiums careful and pat dr. Peel jicama and slice about 1/4-inch thick. Leaving rounded edges, cut slices into 2 x 2-inch pieces or large enough to accommodate nasturtium filled with guacamole. Squeeze a little lime juice over jicama slices.
• At this point, can be kept a few hours in refrigerator. To assemble, hold nasturtiums at base and using teaspoon, fill carefully with guacamole. Set filled nasturtium on slice of jicama and arrange on serving platter. Can be kept very briefly in refrigerator or served immediately. (About 20 appetizers)

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GRILLED BASIL STUFFED RAINBOW TROUT

over CARAMELIZED ONIONS

"A man taking basil from a woman will love her always."

Sir Thomas More

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4 large boned or boneless trout

1 pound thinly sliced red onions

4 Tbsp. extra-virgin olive oil

pinch sugar

Lawry's Seasoned Pepper

1/4 cup balsamic vinegar

1/4 tsp. sea salt

freshly ground black pepper

8 large sweet basil leaves

1 Tbsp. chopped chives

4 Tbsp. melted unsalted butter

sea salt & cracked pepper to taste

• Preheat grill.
• Heat olive oil in large pan. Add onions, pinch of sugar and saute until golden, about 20 minutes. Add balsamic vinegar and cooked until reduced, about 2 minutes. Season with Lawry's Seasoned pepper, salt & cracked pepper.
• Brush trout inside and out with melted butter. Season with salt & pepper. Place 2 basil leaves and chopped chives inside each fish cavity.
• Grill trout over hot coats until browned, about 4 minutes on each side.
• Serve over bed of caramelized onions.

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NASTURTIUM SALAD

~ Recipe adapted from Good Enough to EAT (Growing and Cooking Edible Flowers)

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6 Nasturtium flowers, petals only

6 young nasturtium leaves

2 Tbsp. finely diced red onions

4 healthy handfuls assorted greens

5 whole nasturtium flowers

FRENCH DRESSING:

1 Tbsp white wine vinegar

3 Tbsp. extra-virgin olive oil

1 crushed cove garlic

1 tsp. Dijon mustard

• Mix nasturtium petals, leaves, onion and greens in serving bowl.
• Whisk dressing ingredients thoroughly together.
• Pour over salad and toss. Garnish with whole nasturtium flower.