When a snowy winter day turned sunny, I called my son Richard and my buddy Cliff to go fishing. We caught nine beautiful rainbow trout and one brown trout. Returning home, I taught Richard how to fillet fish. He did a great job!! Richard had an aversion to eating fish because of the bones that may be left behind by even the best fillet expert. He asked if we could pressure cook some of the fillets so I made a trout creole in the pressure cooker.
First, I seasoned the fillets in cracked pepper and sea salt and placed them in a stainless steel basket. Next cam diced tomatoes, shallots, yellow onion, garlic and creole seasoning. I added a couple of cups of water and brought the pressure up to 15 pounds for 35 minutes.
While the trout cooked, Richard and I played dome pool. After depressurization, I plated the fish with roasted red potatoes, and hot pickled vegetables. We enjoyed a wonderful day together filled with fun and a great lunch. Enjoy!
