March 12 2007
The final installment of a short story from my dear friend, “Easy” Ed Vodrazka while he was in NZ some years ago with no itinerary, a backpack, a guitar and some traveler’s charm.
... Fishing patiently and staying well hidden, I managed to land nine beautiful rainbows throughout the morning. All of them were in the two-pound range. Although I felt a deep gratitude in keeping three from the Rangatiki, I honestly felt more joy in watching the other six swim out of my hand and back to the freedom of the wild river. Retracing my steps downstream the mile or so to the car, I was thoroughly contented. I remember wishing that my dad could have been there to enjoy it with us. The morning was still cool along the shaded side of the wild river, but the sun was higher in the sky now, and the afterglow from a full morning of fishing helped to take the chill and stiffness from my hands. You know it’s been a good day when you find yourself walking along the banks of a wild river with a fishing rod over your shoulder, and your hands smell like fish.
Greg was waiting by the car. He was sitting on the trunk with his feet resting on the bumper, holding a cup of coffee fresh from the thermos at his side. He raised his hand in a wave when he saw me, and I stopped and raised my three fish in reply. By the time I made it down the last little hill, he had a cup of coffee already poured for me. I joined him on the trunk and he patiently listened to an over-excited kid ramble on about the full morning fishing session. I took a sip of the hot coffee and felt it warm me inside. I wondered out loud why coffee always tastes better in a place like that, and Greg smiled and nodded in agreement.
Greg made me swell with pride when he complimented me on my fish, and eventually I looked around for his stringer. I was confused when he sadly reported that he didn’t catch any. I searched his face to see if he was joking, and then prodded him to tell me the truth. But he stood by his story, adding that he hadn’t even gotten so much as a bite.
“I’ve had many a good day along this river” he said regaining his smile, “but today is obviously your day.”
We sat for awhile longer, and I accepted his praise and basked in the general contentment of it all. Although something didn’t sit right with me in Greg’s story, I couldn’t find a flaw in it. I had no real reason to suspect that he would lie, other than to make my own experience seem even more special. To be honest, the Rangatiki was so loaded with fish that it would have been hard for someone to throw a line out and not catch at least a few. Then I got an idea. I started slowly rubbing my forehead without saying a word. When Greg asked what I was doing, I quietly told him that I had accidentally hit myself with the butt end of my rod while reeling in my last fish. I said that I was just checking to see if there was a bump forming. Greg took the bait. He leaned over to see for himself and started pushing lightly with his fingertips on the same spot I had been rubbing, just over my eyebrow.
Sure enough ... his hand carried the unmistakable smell ... of rainbow trout.
*Adapted from Cooks.com
TROUT BAKED IN WHITE WINE
4 trout (1 per person)
4 oz. (1/2 c.) butter
2 tbsp. chopped parsley
1/4 to 1/2 bottle New Zealand Sauvignon Blanc
1/2 lemon
Salt & pepper
Mix the chopped parsley into half the butter and then divide into 4 pats. Put 1 pat into each cleaned fish, then place them in an oven- proof dish and rub salt and white pepper into them. Pour the wine around, cover and cook in a moderate to hot oven (350 to 400 degrees electric; gas regulo 4-5) for 20 minutes. Add the rest of the butter cut into small pieces and the juice of the lemon. Cover again and cook for another 10 minutes.
It can be served hot or cold; if the latter, chill and it will be a soft jelly. If served hot, cauliflower springs are excellent with this dish.
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