Kavanagh Lake TroutBeast

The unlucky little feller, caught by none other than THE John Nagyl!! 

HI there!
This time we's gonna keep it real simple. This is my favourite trout recipe.


Ingredients:
- Fresh Lake TroutBeast (preferably from Kavanagh Lake, SK, because that shit's UNPARALLELED!@!!...if unavailable, use anything you find), with head & tail off, skin on, GOO out. Leave bones alone, we'll bust 'em out later. Ensure fully thawed, if it was frozen.
- 3 fresh lemons
- 2 cloves garlic
- 1 tsp dill
- salt and pepper
- 1 tbsp olive oil

Tip of the Day:
Fish are slimy and smell gross. Use tongs!

All y'all will need

Drink this: it helps. A lot of things.

On a tin-foil covered pan, put the fish skin-side down. Douse the shit out of it with some lemon juice, all over the skin and also the inside.  Sprinkle the entire fish with olive oil, salt and pepper on both the skin and the inside too, and rub it all over like BenGay on an old guy. ;) Stuff the trout with chopped garlic. Dust it willy-nilly with some dill.

Don't be too cheap with any of the listed accessories; I've found that they are what makes things taste less like ass, and more like "gourmet". But beware; there is also a fine line between "gourmet" and "holy shit" (in a bad way)...You will have to test these limits on your own, to find your preference. I do believe that if you stick with my guidelines, things should generally be ok.









Next, cut up 2 lemons into round slices and stuff them into the troutbeast. Also place a few on top for show. If it looks badass, people are more likely to eat it.








Bake in oven at 375 Celsius for 30 minutes.
Out it comes!! Let it cool for a bit, then peel off the skin. It should come off really easy.












Like that! CHAAA!!! --->















MONEY SHOT. So here, you can see that you just gotta pull the meat away from the boners. It should fall off the bones very easily.












And here, you see the spine and all that shit basically pulls right out. Ain't no thang.

There will be a few random boners left in the meat, but don't worry too much. Just don't inhale it like a McDonald's cheeseburger.

Garnish the plate with some more fresh lemon, add side dish, and KABLAAaaMMM!!! YOU BE DONE!

See Below: Glorious TroutBeast

OMGOMGOMGOMG

I have made this recipe, and numerous variations of it, like 50 times. This is my favorite, because it's simple (read: hard to eff up), and ALWAYS tastes good. It's like an orgasm on a plate. The fresher the fish, the better it is. I rate this at 9.0 ballsacks out of 10. The only reason I didn't give it a 10 is because NOTHING gets a 10. I'm like one of those asshole university professors.

Thanks for coming, see ya next time!