We sauted them in sage butter.
Saturday, April 11th, was Opening Day of Trout Season 2009. For my husband, this is THE Holiest of Holy days in the entire year. He will not book performances on this day. he will not make plans to do anything with anybody no matter who they are, unless it is his nephew, Joe, or his friend John, and the plan is to be up super early and be on the water, rods baited and lifted, fingers holding the line still until it is exactly 6:00 am Eastern Standard Time. And then it begins. The casting, the jigging, the reeling, the catching, the cursing – all of it.
This year wasn't as good as last year. For one thing, it was raining and cold. A little drizzle isn't a bad thing, overcast is good, too. But this year was just cold and wet. Whether that was the reason for the minimal catch is debatable. Bill said it didn't look like anyone was catching much, and definitely nothing big. Joe caught the largest two fish – the biggest, which he hooked on his first cast, was 14.5 inches. They've caught bigger. Bill caught the smallest trout and a sunfish, which he released. They tried several spots, but it was not to be.
But anyway. Joe kindly gave us the two he caught, and after Bill filleted them I simply pan-fried them and served them with macaroni and cheese (for Julia) and pasta with butter and herbs for the rest of us. (And actually, for a change, Alex LIKED the mac and cheese, and so did Bill.)
Fish heads are very nice in sage butter.