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18 responses to “Paiute Trout and Pine Nuts”

  1. Will

    I have caught a few steelhead and landlocked salmon that were loaded with roe. I have never eaten the roe for the same reason I have never eaten raw freshwater fish- parasites. How is the roe prepared, or do you serve it fresh and what concerns do you have regarding parasites in uncooked freshwater fish?

    Don’t get me wrong- I love fish roe and have always felt like we were ‘wasting’ beautiful roe when we used it as bait…

  2. adele

    This sounds delicious, and the photographs are stunning!

  3. J.R. Young

    I should have not have read this while on a conference call and 45 min to go until I can eat a crappy lunch sandwiched inbetween meeting.

  4. Vince

    Love your blog, Hank. Holly is a phenomenal photographer. Now to go get some trout!!!

  5. Mbeck

    The addition of the high fat pinenuts helps finish the soup sorta kinda like buerre blanc. Very smart, I have no doubt it was creamy. Having lived in New Mexico for a time I can’t argue, the chinnese pinenuts really aren’t worth eating. It’s like eating an unripe peach only makes you wish for the real thing.

  6. Barton

    Wow, sexy photo indeed! I too wonder about the prep involve in trout roe? Great concept with the pinenut thickened bisque.

  7. Michael

    Love that you used the cheek and head meat. I think too many fish heads wind up in the trash and you end up losing a lot of great meat and flavor.

    Beautiful photos Holly!

  8. Marcus

    Very inspiring. Thanks for sharing!

  9. Dawn (KitchenTravels)

    Yes, SEXY photo of the caviar! It’s absolutely beautiful. Everything sounds delicious. This might be my favorite recipe on your site to date.

  10. Nancy Shaw

    Wow Holly! That photo of the roe dropping into the wine glass with a few jewels of roe outside the glass and at the bottom is a winning photo for sure! Great photograph!

  11. Carol

    Oh, I love this! That trout roe photo is especially stunning….I started making trout broth (mediterranean style, with saffron and fennel and tomatoes, etc.) half a dozen years ago, after a successful fishing trip with my brother, and now it’s part of my standard repetoire. I’ll have to try your bisque recipe. Last year I caught some gravid rainbow trout and made trout caviar with your recipe. I ended up with only two tablespoons, and the eggs were quite small–it looked like a dollhouse version of your caviar (of which I am terribly jealous)–but it was so pretty, and very tasty. Great post!

  12. Yosemite_Indian

    Great looking recipe. I am a Paiute and this looks very delicious. Thanks for creating such a great recipe from our traditional foods.

    I gotta try it.

  13. Jen

    Hank. Seriously. You cook the most unbelievably delicious-looking food combinations I’ve ever seen. I come over to your blog just for the food porn, though you’ve managed to inspire me to try and cook a few dishes myself – like the corned venison which was great.

  14. Amelia from Z Tasty life

    Hank: wonderful post and photos. I just recently have been using “bottarga”…I wonder how complicated it is to make your own from mullet roe…

    BTW, I am a big fan and follower of your site. Looking forward to meeting you at BlogHerFood (I am a speaker too).

  15. Michael C

    Now that’s what I’ talking about! I was hoping for trout and pine nuts. You had to throw in the roe. I LOVE trout (and salmon) roe. I can’t get my family to try it, but maybe that is because its so freakin good I haven’t tried too hard.

    I can’t wait to try this! Thanks much.

  16. Jeff

    Beautiful photography, inspiring recipe.

    I’m in Madrid and I’m not sure if they have trout at the local market, so I’m planning on trying out encrusted salmon filet over a scampi risotto. Any recommendations for further localizations?

  17. Shwa

    It looks like I’m the first to actually try this recipe and post about it afterward!

    This took a long time to make (easily 3+ hours) but it was simply amazing. I didn’t have the roe (not in season), but we had fresh trout from an ice fishing trip today that made this incredible…I wouldn’t use anything but FRESH trout. (Fresh, as in they were swimming in the lake this morning, and swimming in a pot on my stove this evening.)

    The pine nuts helped make this really, really creamy — I didn’t have to add any cream or milk to the batch.

    I’ve never used a whole fish in this manner – I’ve always hated wasting so much of it in the past, but never again — I’ll be sure to follow your broth recipe from this day forth, just to make sure I can utilize the entire fish!

    Thanks Hank! Excellent recipe. Holly’s photos definitely had me hooked when I found the website a couple of weeks ago.

    I’ll be trying out some of your rabbit recipes next!

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