By Greg Evans, Santee Lakes
WEEK OF: January 13, 2014
The Trout bite continues to be good in lakes 3 and 4. Nightcrawlers, powerbait (chartreuse and green) and mice tails have been the popular baits. Hot spots: north half of lake 3 and the east side of lake 4.
Ryan Quinn from Santee landed a 7 lb. 11 oz. Rainbow out of lake 4 on a nightcrawler. Ryan qualifies for the April 1st TV drawing.
Matthew Dress also qualifies for the TV drawing after he pulled in a 7 lb. 8 oz. Trout from lake 4. Caught using chartreuse powerbait.
Adriliana Scott reeled in a 6 lb. 10 oz. Trout from lake 3 on powerbait. Adriliana is also in the TV drawing.
Noah Salazar from La Mesa caught a 5 lb. Trout out of lake 3 on a senko. This 5 lb. catch qualifies Noah for the TV drawing.
Aj Elias age 4 from Oceanside caught 3 Trout out of lake 3 using green powerbait.
Rawin Lekhakul caught 4 Trout out of lake 4 using powerboat/nightcrawler combo. Largest weighed in at 5 lbs. and qualifies for the TV drawing.
Robert Walker caught a tagged Trout out of lake 3 and won 2 nights free camping.
Tracey Ciuke caught a 3 lb. 12 oz. tagged Trout out of lake 3 on rainbow powerbait. Won a rod and reel combo.
Recipe of the Week: Trout Parmesan
- 4 (10 to 11 ounces) whole trout head removed, butterflied and boned
- 2 cups all-purpose flour, seasoned with salt and pepper
- 4 whole eggs, beaten with 2 tablespoons water
- 10 ounces grated Parmesan
- Soybean oil or other oil, for frying
- Hollandaise Sauce, recipe follows
Heat several inches of oil in a large, heavy Dutch oven to 375 degrees F.
Wash and pat dry the trout. Dredge the trout in the flour to lightly coat. Dip the trout into the egg wash.
Firmly pat the trout into the grated Parmesan until the entire fish is coated. Fry for approximately 5 to 6 minutes in the hot oil until golden brown.
3 tablespoons lemon juice
4 pasteurized egg yolks
1/4 teaspoon salt
3/4 cup clarified butter, hot
1/4 teaspoon cayenne pepper
Dash hot sauce
Although there are many recipes for hollandaise, we recommend our blender hollandaise sauce for ease and accuracy. In a blender, combine the lemon juice, egg yolks, and salt at high speed. Drizzle in the hot butter until the mixture is thick. Add the cayenne and hot sauce just before done. Place a ribbon of hollandaise down the center of the trout.
(stock will arrive on or before date below)
January 24, 2014
1,000 lbs. of Rainbow Trout