It is cold and damp here in Athens today. I wanted to cook some trout but wanted to do something beside frying them. Due to the weather I decided a chowder was in order. Never made one with trout so this was an experiment.
I put 5 rainbows in a steamer and set it for 30 min. When they were done I set them aside and saved all the liquid from the steamer and added enough milk to double it and added about 1/4 cup of dark beer, this made my stock. I had some hash brown type potatoes that I decided to use and also grabbed a can of mushrooms. Went out to the garden and got some fresh chives, flat parsley and a couple of kale leaves. Used kitchen snips to cut all the greenery into small pieces and added them to the stock and set it to simmering. While that was going on I took all the meat off the trout and rough chopped it.
Once my stock had simmered and was just below the boiling point I tossed in about a cup of shredded cheddar cheese and stirred it in as it melted and then did a taste test on the stock. Seasoned it with some seasoned salt, fresh ground black pepper a hot spice mix (Slap Ya Mama Cajun Hot) and a couple dashes of hot sauce. Once I had it the way I wanted I added the potato, mushrooms and trout meat and stirred it together and let it simmer for an hr or so.
For an experiment this turned out very well. So if you are catching a bunch and want to try something new, this may fit the bill especially on a day like today.
Retired Navy Chief Signalman
NJROTC Instructor Hebron High School