Jack's Report -> IRL Friday 3//23//12 , using the Trout recipe tonight JonDubs!
Such a gorgeous day! Now the plan was to get lucky Find the redfish was the goal. Well I might have hooked one and lost it but chances are it was a trout, because THE Trouts back on the menu for the 4th straight week in the lagoonic waters off the space coast. All those underslot trout I caught last year must've grown up because they are big now! and super fun to catch.
I love using jerk baits and all colors were working. The fish are not picky right now. I believe the key was to find the depth changes where there is 3+ feet of water w/ enough vegetation to hold fish.
Water Temp maxed out at 76 F at about 1pm... Last week it maxed at 72 F at around 2pm... So the water is warming up and this could be a good thing... or bad. We all know once the summer months hit, an extra bag of ice or two will be needed. And with GAS PRICES hitting the roof, we are all hoping to still hit the water atleast once... Just getting to the ramp is a haul for me.
So with this season, My advice is to get out to your favorite spots at the crack of dawn, or earlier... and then Fish all day if possible. Once the water temperatures hit about 85, then that's when the superstitions come into play. From what I've heard, the Redfish are in Mosquito Lagoon, and the trout are all over the river + ML. So those locations will be nominated for higher chances in catching what you prefer... and seriously though, the trout are all over the flats. I changed locations this week and was still catching them.
Caught 5 trout total, all slot. Kept 4..
FWC checked us out, and we were good to go. That had to be that FWC officer 3rd or 4th time checking my vessel in about 1 year period... And still made me open up all my compartments. but like always, was clean, legal, and good to go.
Good luck guys, lets prove the east central side rocks compared to that west coast section.
LEMON BUTTER SAUCE:
2/3 cup white wine
1/4 cup lemon juice
3/4 cup heavy cream
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon sugar
1 pound unsalted butter, cut into pieces
FOR THE TROUT:
2 cups Vigo Italian breadcrumbs
1/2 cup Parmesan cheese
1/2 cup crushed pistachio nuts
1/2 cup pasteurized eggs
1/2 cup buttermilk
7 butterflied trout
1 1/2 ounces butter or more for sauteeing
2 artichoke hearts, quartered and sauteed in butter and wine per serving
Julienned fresh basil for garnish
TO MAKE THE LEMON BUTTER SAUCE: Combine white wine and lemon juice in a saucepan. Let simmer until reduced in volume by half. Add heavy cream and let simmer until thick but not brown. Add salt, white pepper and sugar.
Whisk in 1 pound of cold butter pieces slowly over low to medium heat.
PREPARE AND COOK TROUT: Combine breadcrumbs, Parmesan and pistachio nuts.
Pour into shallow plate. In a shallow pan, mix eggs and buttermilk. Lay
trout meat, flesh side down, into the wet mixture, then press into the
In a saute pan heat butter in pan, when hot add trout breading side down.
Drop trout away from you to prevent splashing yourself with hot butter.
Shake pan so the breading does not stick to the pan. Cook on breading side
down for about 2 minutes.
Flip and finish cooking in a 350 F oven for about 5 minutes depending on the
thickness of the trout.
TO SERVE: Place artichoke hearts and basil on the trout and drizzle with
lemon butter sauce.