Okay, so in theory, I have read about trout being wrapped in grass, with an exterior shell of clay, and then the whole thing is set in the coals for baking...is there a certain type of grass, and clay that I should be looking for out in the field? Everything I have found in books has been rather vague. I have an awesome recipe that we always used for doing trout this way, except we always used tinfoil....not exactly PC but delicious nonetheless.
1.) Remove head, and innards, run the mudvein with thumb, rinse in cold lake water
2.) wash again in fresh water prior to cooking
3.) slice a Vidalia onion, and stuff inside trout with 2 tblspoons butter, and lemon pepper
4.) cook until done, usually 15 minutes each side
5.) skin and bones just fall away
6.) enjoy.....and then go catch another one. thmbsup
I have always wanted to try this with the grass/clay wrap, and see if it turned out the same way.....any ideas?
I have used clay found on the banks of rivers from Minnesota/Wisconsin all the way to California for cooking like this and have never had a problem... Just make sure is does not crumble in the middle of the baking, or you will have burnt fish...
As for the grass... that is a different story... different grasses impart a different flavor... I will leave it to someone more knowledgeable than I to tell you what type of greenery to use for the cooking...
I have never done a fish like this. (that is cause fish is gross) but have done game birds like this. Well with mud/clay only not grass. I have no insight on the grass as what should be used. Just be careful and dont get something toxic. You might want to try pine needles. Just a thought.
Alright! Is there a Botanist in the house? Ironwood knows about this stuff right? What kinda legal grass do I need? LOL! I guess I need to pick up a field guide to North American plants and zero in on the UP. I think that's Voy's neck of the woods as well if I'm not mistaken.
Don't use pine needles! Chew on a couple of them and you will understand why!!
(That is what the fish will taste like.)
So here's what I am thinking, being unfamiliar with UP grasses, I'm thinking I will take some leaf spinach along, and wrap it in that before applying a clay covering. Personally I like spinach, so it can't be that bad (taste wise) I'll put it on my outdoor cooking experiment list and let everyone know when I get back how it turns out.
that sounds like a good compromise to me.... the spinach should work well... Maybe I was lucky but up in Wisconsin and Minnesota I would look for the broadleaf plants and use them or if I had any cat tail plant stalks. May not have been safe but I don't remember getting sick from anything either
I remember my grandfather talking about this type of cooking but he never mentioned what type of grass hmmmm will have to look into that or talk to grams and see if she knows what type he used. Will be doing some research on this topic myself as I love to cook whether it be over an open campfire or at home on the stove. Only problem around here with food is roommates are to darn picky for me lol
This sounds great. How about using cabbage or romain to wrap it in?
I would imagine any leafy edible plant would work....Romaine might adda bit of tang to it, come to think of it, (I like it in Caesar salad for sure), and cabbage, may have to raid the grocery store this weekend and give it a shot......
As for my neck of the woods---I am in Minnesota-- but alot of the plants here are in the Up as well.
What grass to use? Have ya ever been one to chew on a stock of grass? If ya have then you will have noticed that some taste better than others. Check the aroma and then just nibble a few different types you find where your doing the cooking at and see what they taste like, then toss a few on the fire to check the aroma of the grass burning. If you can find it, sweetgrass which is sacred to the native americans and to me as well, will give it a slight vanilla taste and aroma if you use the lower part of the stocks/blades, but be careful with it as sweetgrass is used to bring in spirits and it is like I said, sacred. If the grasses you check have a pleasant taste and aroma they will work great. As for using cat tails, the hair tends ta give it a funky taste and smell, but it is self flossing.
seriously, cat tails work great but be sure it is an actual cattail you use and not the lookalike (cant think of the name right now) as the lookalike is poisonous.
Voy
Quote from: voyageur1688 on July 16, 2010
If you can find it, sweetgrass which is sacred to the native americans and to me as well, will give it a slight vanilla taste and aroma .... be careful with it as sweetgrass is used to bring in spirits
If any spirits show up, I'll be sure to offer them some trout as well. ;) Maybe they'll bless the fish in the meantime to keep it from burning in the coals....a hint of vanilla with the lemon might be just the ticket....and maybe some sliced almonds.......I think it's time for breakfast. You can probably hear my stomach growling in Minnesota. thmbsup
The only grass I can think of is Lemon Grass. Normally it's found in warmer climes. However there are many species of Lemon Grass. No telling where there might be some type of it. As someone said above, many plants are very toxic. Care should be taken before ingesting any unknown plant or grass.
Cook corn with the green husks on, why wouldn't they work?
skrt I realize now that this is not precisely the intent of this thread; but my only experience in wrapping fish involves first finding the proper newspaper. The politicized, leftist papers are the proper ones, of course. And this bit of wisdon (and ignorance) from someone who has had scads and scads of botany courses. 'SNTY"
Hanshi you fixing fish and chips or baking trout? strpot loved them botany class, esp the glue when mount'n all them specimens !!
Wouldnt the leftist newspapers taint the meat? Leftist things taint everything else they touch.
Voy
Little late here, but better late than never. Wild sumac! Yum yum. Nice lemony flavor. Native Americans have used it for centuries. This topic got me to thinkin... I wonder how sassafrass leaves would taste used like this?
strpot Sassafrass is good in Gumbo so it should be excellent, dntn