Posted on 04/30/2008 11:59:31 AM PDT by SJackson
INGREDIENTS: THE COMPOST PILE
Approximately 300 lbs. of fresh horse manure. (Appaloosa mare manure preferred, but any will do in a pinch. Try to avoid using cow manure as it will not heat up as well as horse and you may undercook the trout.)
One large bale of clean straw (50 to 100 lbs.).
Several cups of dolomitic limestone (to enhance the pHlavours).
A 20' x 20' area for mixing with access to plenty of fresh water.
THE TROUT
Three (3) speckled trout (preferably poached using a dry fly such as a Blue Dunn or a Dark Montreal, but you can substitute a wet fly (Mickey Finn), if necessary. Under no circumstances should you use trout caught with worms or hardware. You have to enter into the spirit of this dish.)
Fresh herbs of your choice (whatever is fresh in the garden -- I used tarragon, dill and chive flowers).
Piment d'Espelette (a dried red pepper, similar to paprika, from le pays Basque in northern Spain by the Pyrnees).
Coarse sea salt (preferably "Fleur de Sel de Camargue" which is gathered by hand from the salt marshes at the mouth of the Rhone in southern France).
Fresh, coarsely ground black pepper.
Plastic wrap, plastic bags and aluminum foil.
THE COMPOST HEAP
Preheat your compost pile to between 140 to 160 degrees F. This could take several weeks so you must plan ahead.
To build your compost pile, gather together the horse manure, straw, and limestone. Starting on the bare earth, layer the ingredients never more than six inches thick.
Begin with a layer of manure, then a sprinkle of lime, a layer of straw and then a sprinkle of earth to introduce the bacteria that will cause the pile to heat. Dampen this thoroughly, then start again until you have used up all the compost ingredients.
You should start to see results within 24 to 36 hours. Vapors will begin to rise and a wonderful aroma will waft amongst the garden rows. This is best experienced at sunrise (or at sunset with an Irish whiskey in hand).
After one week or so, you may want to turn and mix the compost pile placing the outside layers in the heart of the new pile. Be sure to water daily.
Once the internal temperature of the pile has reached 140 to 160 degrees F. you can proceed to the next step.
THE TROUT
Clean the trout and place on a cutting board. Score the outside of the trout every inch or so and rub with coarse salt. Sprinkle with the black pepper and the Piment d'Espelette inside and out. Set aside.
Wash and dry the herbs. Stuff the cavities of the trout with your herbs and sprinkle with chive flowers.
Wrap each trout in plastic wrap. Place all three together in one plastic bag and seal.
Wrap this plastic bag in aluminium foil. Place this foil package in another plastic bag.
Wrap this second bag in foil and then place once again in another plastic bag.
All these layers will prevent the juices from seeping out into your compost pile and contaminating it.
THE LONG, SLOW COOKING
Proceed to the pre-heated compost pile and dig down to the centre. You will probably need gloves as it will be much too hot to touch with your bare hands.
Place the plastic/foil wrapped fish in the centre of the pile and cover with active compost.
Pour yourself a glass of rosé and wait eighteen hours.
LE DÉNOUEMENT
Prepare a bed of fresh spinach to receive the trout. At the appointed meal time, gather your friends and proceed to the composting area to retrieve your "repas."
Open several more bottles of rosé and enjoy. [EDITOR'S NOTE: A small glass or three of iced Polish vodka, taken neat, is an added treat and keeps your taste buds freshened and the spirit willing.]
And don't forget to raise a glass in honour of Grampa Ray who made this all possible.
I got to the “Compost Heap” part, and thought, ya gotta be kidding??
LOL. Well Grammy, if I outfish you on a trip, you’ll hear enough “horse manue” from me to do plenty of cooking.
I hear on the Beast. 90% of my beer is BuschLight at home. I will order BudLight if I am out.
...and if I am at someone else’s house, I drink whatever they offer and don’t complain. Thats ManLaw, you know.
Yeah, the days of binge drinking to get wasted are long past me. I am like you, I just always have one nearby on the weekends while I am getting dirty. Those fancy uppidy beers just don’t look right covered in sawdust and grass clippings being picked up by a greasy hand.
dungit I almost missed this thread!
That was some story. Cute.
It seems to me I get the “horse manure” whether you outfish me or not!
8-)
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