Fly fishing is an art. It's not like fishing with a spinning reel, where just about anyone can pick up a rod and fish with some level of success. Fly fishing takes skill, and when done well it is like dancing; it is rhythmic and graceful. I have been fortunate enough to have been invited to fish at the Glen Major Angler's Club a few times over the past several years. This private fishing club is located in the hamlet of Glen Major. It is situated on over 100 acres of forest, has a rustic clubhouse and two ponds with boats for the members to utilize. David Taylor, a long time member of the club, hosted us at the club this past weekend for a day of fly fishing.
We started at the clubhouse where David gathered gear, prepared the rods, reels and flies.
When everything was assembled and ready to go we headed down to the pond to start fishing. The ponds are shallow and the water was crystal clear, so we could see the fish swimming along the bottom. There were also fish jumping at the hatch of bugs swarming over the water, so it was easy enough to know where the fish were and where we should be fishing.
It wasn't long long before the fish started to bite.
The day was a success! We caught four beautiful Brook Trout that we gutted and cleaned for dinner.
I thought I would try to cook the fish with coconut milk. My father has been raving about the poached fish he has been making with it, so I thought I would include that in my recipe.
The fish had a mild curry and coconut flavour with just a hint of spice. A perfect meal for a warm summer's day.
2 Brook Trout, skin on (head and tail optional)
1 tablespoon coconut oil
1/2" ginger, finely chopped
1 shallot, sliced
1 hot red chili, sliced
1 lemongrass shoot, sliced
1 clove garlic, finely chopped
1 tablespoon red curry paste
1 can coconut milk
1 tablespoon cilantro, chopped for garnish
DirectionsIn a large frying pan over medium heat add coconut oil.
Once coconut oil has melted add the ginger, shallot, red chili, lemongrass and garlic. Saute for a few minutes until starting to brown.
Add red curry paste and saute for another 1-2 minutes.
Place fish in the frying pan and sear each side for 2-3 minutes, so skin browns nicely.
Add coconut milk to the frying pan, cover and allow to simmer for 5-7 minutes.
Remove fish from pan.
Remove skin, plate and top with a couple spoons of the coconut milk mixture (make sure to get some of the bits in the sauce to place on top of the fish)
Garnish with cilantro.