Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
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Wild Game
Venison Stew
Duck and Goose Gizzards and Hearts
Duck Ravioli
Roast Wild Duck with
Greek Olive and Pepper Sauce
Quail Cacciatore
Pheasant Cacciatore
Roasted Speckled Goose
Snow Goose in Port Wine Sauce
Fried Canada Goose Breast
Dove Breasts on Polenta
Game Fish
Pan-Fried Trout
Grilled Salmon
Abalone Marsala
Red Snapper with Fennel
Stuffed Striped Bass
Citrus Grilled Sea Bass
2005 Sauvignon Blanc
2005 Glissando
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Fanny Crinella's Pan Fried Stream Trout
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As children we both loved to fish. During the summers we generally went
fishing every morning on the Russian River but it was a special treat once
or twice a year to fish for rainbow trout in a stream near Ukiah that wound
through the Parducci vineyards and to eat the feast that always took place
after the morning catch was in. Uncle Dom and Adolph Parducci were best
friends, and rarely did one go hunting or fishing without the other.
Along Parducci's stream, which ran from the mountains and emptied into the
Russian River, there was a redwood-shaded picnic area, with a giant
field-rock barbecue pit. For the noon feast on opening day, there were
several giant skillets on the grill. The other women would bring
wonderful side dishes but Uncle Dom's wife, the inimitable Aunt Fannie,
would personally see to the trout which were fried in the following
manner.
50 small (about 8'' to 10") rainbow trout, gutted
5 pounds, all purpose flour
2 cups, olive oil
2 cups, unsalted clarified butter
1 cup, salt
1 cup, freshly ground black pepper
1 quart, dry white wine
Juice of 6 lemons
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Mix four, salt, and pepper in cloth flour sack.
Dry trout with paper towels.
Add trout to sack, and shake thoroughly.
Heat olive oil and butter in
large,
deep-sided skillet.
When oil is sizzling hot, lay enough trout in skillet
to
cover bottom.
Fry for 2 or 3 minutes on each side, until crispy.
Splash on
a
bit of white wine, and shake fish for another 2 minutes.
Remove to
serving platter, and squeeze a few drops of lemon on each fish.
Serves 8
to 10, along with pan-fried potatoes and onions. We drank
beer, cooled in the stream rather than iced, with this meal.
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