My friends Lindsey, Shawn, and I headed back to the middle Provo River yesterday to flyfish again.
No one around us seemed to be catching anything, and we certainly weren't either.
It was getting really dark when I finally caught a beautiful brown trout that was just under the 15 inch cutoff for keepers.
Shawn taught me how to kill and gut the fish, and we threw it in the cooler to take home.
I poached it in the traditional french way- simmering in a pot of water, white wine, onions, white wine vinegar, and bay leaves. When you do this, a fresh fish will turn blue because it's slime reacts with the vinegar. I then drizzled it with melted butter and it was delicious!!
No one around us seemed to be catching anything, and we certainly weren't either.
It was getting really dark when I finally caught a beautiful brown trout that was just under the 15 inch cutoff for keepers.
Shawn taught me how to kill and gut the fish, and we threw it in the cooler to take home.
I poached it in the traditional french way- simmering in a pot of water, white wine, onions, white wine vinegar, and bay leaves. When you do this, a fresh fish will turn blue because it's slime reacts with the vinegar. I then drizzled it with melted butter and it was delicious!!
No comments:
Post a Comment