What a 5-star chef does with speckled trout
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- čas přidán 31. 03. 2019
- Louisiana lets anglers bring their freshly caught fish to local restaurants to have the fillets prepared by chefs who daily produce the best dishes in the world. This week, Marsh Man Masson did just that, toting a Ziploc stuffed with speckled trout fillets to the French Quarter and handing them over to Devan Giddix, chef de cuisine at the legendary Bourbon House.
It proved to be a very wise choice.
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Dill is the wonder herb for speckled trout. Try this easy one:
Sprinkle finely-chopped dill on fresh trout filets.
Add a bit of salt and pepper.
Put 2-3 pats of butter on each filet.
Place 3 VERY thin slices of lemon on each filet.
Cover all with a thin layer of grated Parmesan cheese.
Broil until Parmesan starts to brown.
Eat; close your eyes; think you’re in heaven.
Supposedly fish and cheese is a no-no, but Tenney Flynn at GW Fin's does something similar. I've had it, and it's delicious. Thanks for commenting!
Marsh Man Masson
Yeah, it’s my only fish recipe with cheese but it works. The Parmesan forms a nice, crusty top over everything that gives every bite a little kick. I believe I got the recipe from Joe Doggett, the long-time outdoors writer for the Houston Chronicle.
@@danl.909 try coating with Parmesan Cheese and Saute in butter.
Jeff Kerr
Yeah, that sounds good. Hafta try it.
Just tried this, was amazing! Thanks!
This video taught me “Fish en Pappio”. Now one of my favorite recipes for all the fish I catch. Many thanks! 👍
Great change of pace. I'll definitely give those recipes a try. Thanks!!
You have a great channel and you’re a great personality for TV. You deserve all the subs you can get. Keep fishin’ & cookin’
Yep. I’m going to definitely try the parchment paper fish. Wow!
Foil works just as good if not better!!! Use butter,lemon, and worstershire
Seasoning. Butter. Citrus. That’s how you cook fish! Oh my goodness I’m so glad a watched this video!!!
How many speckled trout have you caught chef? Come down south Texas and I’ll show you how to cook em
Definitely a different type of video for you. But it was fantastic. Would love to see more of your cooking of your catches at home like you have done before.
You change it up more than anyone else I follow. Great video! Keep it up
Wow. Loved this vid. Just relocated to New Mexico and am looking forward to fly fishing again and try out this chef's ideas. They look fantastic.
Very cool. Exactly why I love your channel!
real good Video MMM almost didn't recognizer you without a hat on will definitely try it
Looked amazing! Awesome chef👍
Enjoyed watching your video and will have to try try that out on my next trout. Thanks
If I could catch some fish I will definitely have to try this out! Never knew about this program
Awesome!!! Will definitely check this place out!
Diggin this Mr. Todd👍🏻
I absolutely adore the food down there- The Commerce restaurant across from LaQuinta has got to be one of the best places I have ever eaten. The meatloaf is heaven. Probably the only time I’ve hugged a chef because the food was so good, lol.
Wow that was neat. Can’t wait to try w my own trout. You hit a home rum w that video. Keep them coming.
Cool change up! The food is certainly my favorite part of New Orleans. Those dishes looked great.
Yeah, for me, fishing and food are 1a and 1b.
Speckled trout. Lemon-pepper, salt, butter and bread crumbs. Simmer low on the meat side for 10 mins, then turn up the heat and lightly singe the skin. Served with old bay hot sauce.
That’s badass man! Awesome video
This is right across the street from where i work! Great spot
Wow! I'm no chef, but I know my way around the kitchen. Those looked like they HAD to be excellent eats! I have a nice speckled trout on ice from Saturday morning that was just waiting for a new-to-me recipe. I'll be enjoying a very fine lunch tomorrow. Thanks for the outstanding mix of fishing, pool tests, and cooking content. You really are the best at mixing it up.
It's good still better deep fried with tater salad
Yum! Just caught my first spec 2 nights ago and made the most delicious spicy bake. Now I've got 2 more recipes to consider, although I'll probably quadruple the amount per chip. 😀
that looks crazy amazing !
Tried your 11 minute broil....perfection and so easy....ever good.
9-minute broil
Yummy, great video 🤘✌️
All I can say is. YUMM! Drooling at the mouth.
Dude that was pretty outstanding..I love your videos...something different every now and again...ps but I think I could out fish you...ha..ha..God bless you !!
Ha!
super fascinating video chef is very cool
definitely gonna go have to go to the bourbon house someday
That's awesome! I made your trout mueniere a few times this winter and my girls loved it. I'm hoping it helps keep them enthusiastic about fishing with me haha
I actually ate that today for lunch!
Awesome video. I didn’t know they did that. I already got the ok from the wife to go. And I have a reason to go fishing.
There you go: It's a win-win!
That was a good one, thanks MM. I have to go now my oatmeal’s getting cold.
Ha!
great video... do you have any sea trout griddle recipe videos?
Cool video
Should have not watched this before bed...now my stomach is growling♡;)
Midnight snack
3 days ago.... fresh? I'm great video, don't get me wrong. But down here in South Texas, boats pull up to the restaurant boat to dock to table
Damn. That made me go get 2 Mahi fillets out of the freezer. I could smell it over here, in Texas.
You catch them or buy them?
I usually go out on the Fishin Frezy with Greg Mayer at least one or 2 times per year and load up with Mahi and tuna. I have been working in Houston, so had to buy them. I marinated them in lemon juice, salt, pepper and Cajun spice. cooked them in butter. Oh yeah.
Hey Todd, chef said that was local caviar. Do you know what it came from? I didn’t know we really had a local caviar in NO.
I really liked the video. I love seeing different ways to cook the fish we catch. Seeing this one and your fried fish video were great. I’ll be interested in seeing more in the future like meunière, almandine, etc.
I didn't ask, but I'm guessing it's choupique caviar. That's the only local fish I know of that's harvested for its roe. I share my meunière technique in this episode: czcams.com/video/dU0_OL7hMJg/video.html
Well I know this comment is off the food subject, but I just learned that the Bonnet Carre Spillway was opened March 28, 2019. If I understand the flow will affect water quality in Lake Pontchartrain, Lake Borgne, Oysters at Bay St Louis and the In Shore Gulf all behind the MS Barrier Islands. This happened in 2008, 2011, and 2016. Any comments to help put this in prospective would be appreciated.
You are a awesome representative of LA.
It's an awesome place. The most awesomest, in fact.
I live in Sarasota and I fish Tampa bay on my flats boat...Trade ya experiences..?
Very nice! What kinda service fee do they charge to do something like this?
It depends on the number of courses. They said the prices are lower than they'd be if you ordered from the menu.
@@MarshManMasson Cool. I'm doing your simple broiled bass/redfish tonight! Second time now and this time I have fresh fillets! Should knock it out the park again! thanks.
Is chef devon 9ft tall 600lbs, or are you 5'5 115lbs and it makes him look massive?
How did the creole tomatoes come out? Referring to a video from April 18, 2018. Lol
I discovered growing tomatoes in a pot isn't a great idea. Got only five or six tomatoes off the plant.
HAnds down, Dickie Brennan has the best restaurants in New Orleans
not too sure about fish been in the cooler 3 day.s. definatly clean it when you catch it and freeze in water if you dont eat it that day,
That's terrible advice. Here's the proper way to handle fish: czcams.com/video/avg3jX1xMEg/video.html
Seeing Todd in a tucked in button down was pretty weird
I need more thumbs......waaaay up.
🤪
Steamed fish in New Orleans. Not what I would do.
Well out of the thousands of trout I have caught I have never heard of a speckled trout. I'm either missing something here or that's not the correct name. I have heard of brook trout being called a speckled trout but that's not correct either as brook are in the char family.
It's called a "Speckled Sea Trout". They're a saltwater fish that's pretty common and abundant in the gulf. It's completely different than the freshwater varieties of trout you're talking about. It's one of the most targeted saltwater fish here on the gulf coast of Florida. They're very common, you can catch them in the flats in 3-6 ft of water so you're not that far off shore, you can use live bait or artificial to catch them, they're easy to fish for so you can get the family involved easily, they're fun to catch, and they're excellent to eat. To this day, one of the best tasting white flaky fish I've ever eaten was a Speckled Sea Trout that my brother caught earlier that morning, I filleted it, made a simple beer batter with some added Old Bay/Cajun seasoning/salt/black pepper, and fried it perfectly. It was so damn good. No fishy taste at all, moist white flaky meat, the seasoning flavored the fish perfectly, and the beer batter was perfectly crispy(no condiments needed). THE BEST fish I've ever cooked myself and one of the best fish I've ever eaten in my life. Their meat is white and flaky, but still has a slight meaty texture to it. I'm guessing because they live in the ocean and have to swim with the tides and avoid larger predators, their muscles are stronger which gives them that slight meaty texture. Very very good tablefare.
2:45 dude seems to tall for the kitchen. Lol
Chef Devan's definitely a lot farther from the food than I am.
Lol
LOL big man rattles off like 20 different ingredients and says you know it's really simple
I think that big chef shouldn't be allowed to have a beard or mustache. Or any other person in the kitchen. I always thought that. 😁
Nice video man. But far from good NOLA food...
Well did you taste it?
🥴🤢🤮🤬