JTR wrote:How do you make your stock?
i just took the trout racks and made sure to pull out the gills, scrape out the blood from along the spine, and rinsed. threw them into the pot, half-filled it with water, and set it to low for maybe 2 hours, until it all just falls apart, stirring it up every once in a while.
then i dumped it through a sieve, put the liquid back in the pot, picked out any big chunks of meat in the sieve and threw it back into the pot too. i didnt add the whole fillets to the soup or any seasonings until maybe 30 minutes before i ate it. that way you have big chunks of trout and not mushy.
in the past when ive made turkey or crab stock i had to skim off foam that floats to the top...not with the trout. it made a great soup base.
"Everything is all right in the end; if it isn't all right, then it isn't the end"