"Trout"...
is the name of a 40 page softcover book of recipes available from the USTFA.
The book, in its sixth printing and edited by past USTFA President, Rebecca Cooper, has a
bright, four-color cover and contains over 80 complete recipes plus an additional 10
recipes for sauces and stuffings for trout.
The book includes general information about trout, its excellent nutritional qualities,
tips on handling, best basic preparation methods and step-by-step instructions on how to
bone a trout, whether cooked or uncooked. There is also general information about the
USTFA and farm-raised trout.
Designed to demonstrate the wide variety of ways trout can be prepared, the cookbook
includes recipes in the following categories: Appetizers, Salads and Sandwiches: Sauces
and Stuffings for Trout: Soups and Chowders: Grilled Trout: and a varied selection of
entrees including very basic dishes, as well as gourmet recipes and a few unusual ones
such as quiche and a pasta sauce.
Order
"Trout"
Copies of the cookbook are available to members for $ 2.50 and to nonmembers for $5.95 per
book. Postage is included for single copies. For two or more copies, postage is
additional. Contact the
home office for shipping costs or quotes on
large quantities. These orders must be pre-paid by check or money order.
Inquiries and orders may be directed to the physical or e-mail address, telephone or fax number, listed below. THANKS!!
Order
"Trout" Online
When ordering online...make sure you write your mailing address in
the comments section of the payment processing!
Try a Sample Recipe
Grilled Trout with Ancho Chili and Almond Pesto
4 ounces jarred, roasted red peppers, or 2-3 ancho or Anaheim chilies, roasted
1/4 cup blanched slivered almonds, toasted
1 tbs. olive oil
1 clove garlic
1/4 cup orange juice
4 six ounce trout fillets, butterflied
Puree chilies and next 3 ingredients in food processor or blender; set aside. Brush
trout with orange juice, and grill flesh-side down on oiled grate for 2 minutes. Turn
trout and grill for 2 minutes more, or until trout turns opaque. Serve immediately with a
dollop of chili-almond pesto. (provided by Clear Springs Foods, Inc., Buhl, Idaho)
111 WEST WASHINGTON ST., SUITE ONE
CHARLES TOWN, WV 25414-1529 USA
TELEPHONE (304) 728-2189 FAX (304) 728-2196
ustfa@frontiernet.net
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