DoubleBoogie
Well-known member
- Joined
- Jun 6, 2004
- Messages
- 4,800
Ahhh DB you bastard! Thanks for reminding me I haven't wet a line in a long time. 54 pound king? Beautiful! What river? My favorite BC river is...shhh! Don't tell anyone...the Kispiox.
The sauce I did up for the fish is very simple but because of the habanero, a bit over the top heat wise for most folks. I did however base it on another recipe which doesn't have as much of the triple rectifier burn.
In a sauce pan melt a table spoon of butter on low to medium heat. Add a teaspoon of minced garlic and double that of minced shallot. Stir and whir till shallots are clear. Add half a cup of Thai Sweet Chile Sauce and a cup and a half of cream. Simmer on low heat and reduce until you get the thickness you like or the sauce coats a spoon. Add sea or kosher salt to taste along with fresh cracked black pepper. This is a fantastic sauce for a variety of dishes. Add some ground cumin to it and serve with lamb kabobs...heaven on a stick!
Cheers, TB.
I caught mine in salt water just prior to them entering fresh water. They hang out there and fatten up prior to heading to their spawning grounds. The fish are much fresher tasting when caught in salt water and they fight a LOT harder. Here is a picture of mine. I cropped my ugly mug out of the shot! It was a tad over 48 inches in length with a girth of over 30 inches. I have a recreation mount of it in my den too.
I am going to try that souce tonight!
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