The Joy of Fishing travels to Ennis, Montana for Brown Trout on the Madison River.
Our stay highlights one of the finest fly fishing lodges you can visit with incredible views and meals you will not soon forget.
A fantastic fly fishing trip awaits you in the Madison Valley.
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Shot & Chopped by Travis Cooper
Music by Serge Essiambre

Also airing on these stations and times…..

Trout Meuniere or Grenobloise

Serves 4:

Trout Filets

Seasoned flour (salt & pepper)

Clarified butter

Whole butter

Parsley

Dried whole bread crumbs

Capers

Lemon juice

Method: Filet Trout, remove pin bones, leave skin on, rinse in salted water, pat dry.

Dredge in seasoned flour and sauté in clarified butter on both sides, let rest, remove skin.

Remove butter and place whole butter in pan and brown.

Top with desired garnish.

Meuniere = coarsely chopped wet parsley.

Grenobloise = dried whole bread crumbs, capers, and parsley.

Finish with very hot brown butter and lemon juice.

If you like tuna action this is the episode for you!

In this episode of The Joy of Fishing Television, Coach is joined by his brother John Van Burger, Fred Von Seggern and Del Miller as they venture to Crane Prairie Reservoir in Central Oregon. This reservoir is home to the “Cranebow” which are large native rainbow trout ranging in size from a few pounds upwards to 20 pounds!

These big, beautiful, hard fighting rainbows like eating bugs, big bugs from the surrounding vegetation. In fact, the guys show you have to catch your own bait beforehand! Spin rods, fly rods, bobbers and bait…the fishing action is non-stop and it will keep you on the edge of your seat!

Then, Wayne brings a cooler filled with fresh trout to Chef Shawn Hanlin at Oregon Coast Culinary Institute. They prepare a quick and easy French campfire dish called “Trout Grenobloise” which will make your mouth water! From the landing net to frying pan…the trout action is well at hand!

Ingredients

1 Cup whipped cream cheese
¼ C Mao
¼ c Watercress
1 T parsley finely chopped
¼ C Shallots, diced
¼ C Onions, diced
¼ C Celery, diced
½ C toasted Hazelnuts, peeled roughly chopped
2 C Smoked Sturgeon

How To Make It

In a Saute Pan add 2T clarrified butter over medium Heat, Saute Onions, Shallots, Celery and Watercress until vegtables are translucent.

In a Food Processor blend; ½ onion mixture, cream cheese, mao and ½ of the sturgeon until smooth. Roughly chop remaining sturgeon.

In a bowl mix remaining Onion mixture, sturgeon, parsley, hazelnuts with the cream cheese mixture.
Serve with toasted foccacia.

Serves 8

Steve Leonard puts us on the Columbia River for giant White Sturgeon

This adventure begins at the Port of Camas on the lower end of the Columbia River, Oregon. We’ll be joining Steve Leonard from Steve’s Guided Adventures and friends in search of giant white sturgeon on rod and reel.

This will be an epic battle between man and beast. Coach Van Burger lands a sturgeon close to 10 feet in length and aerial acrobatics are on display as well!

Chef Shawn Hanlin from Oregon Coast Culinary Institute will create a Northwest Sturgeon Spread that will make your mouth water! Sturgeon…fun to wine and fine to dine!

Southern Oregon Coast – November

The Chinook Salmon stars aligned and we had a day only a few ever experience in a lifetime.

These Chinook ranging from 22 pounds to 52 pounds were all caught on the fly. Orange and green comets being the flies of the day.

These mint silver bright king salmon were taken swinging the fly. And yes they did bite!

The five of us experienced a fishing trip on the Southern Oregon coast we can only hope to duplicate.