Rotorua Anglers Association

Learn to fish our lakes and rivers by joining our club trips.  We fish locally and further a field.  Evening, day and weekend trips are organised, not just for the fisherman, but for their families too. This is a great way of exploring new waters and new country.

There are also regular special evenings organised such as our ‘Pot Luck Dinners’, talks by guest speakers, etc.

The Club has many trophies and all members are encouraged to compete for these.  We hold a Trophy Presentation evening each year which is very popular and well attended. These trophies not only acknowledge fishing skills (or luck) but writing and photographic skills as well.

Every Friday night – club rooms open for drinks and conviviality

Photo Gallery

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Ingredients
1kg of hot smoked trout
1 tablespoon green peppercorns
2 ripe avocados
1 small sachet of gelatine
lemon Juice and sliced lemon
salt and pepper

Place the trout in a food processor and puree until smooth, place in a dish and add peppercorns. In the bottom of a terrine mold put some of the dissolved gelatine and lemon slices.  Place in the fridge to set.

In the food processor add the avocado flesh and the lemon juice and blend.

Add the leftover gelatine to the dish of trout and peppercorns and mix together. After the gelatine in the mold is set fill the terrine halfway with the trout mixture, then add the avocado puree and then the balance of the trout mixture.

Leave to refrigerate overnight. Remove the terrine from the mold and serve with toast or brown bread.

Boneless fillets of cold smoked trout.

Before you slice the trout place the fillets in the freezer for a couple of hours if not already frozen.  It is easier to slice the trout when it is partially frozen as it should be sliced paper thin.

Slice the smoked boneless fillets at an angle and prepare side dishes of wasabi, soy etc.  Garnish with finely sliced spring onions and carrots serve with rice rolled in seaweed leaf.

This is a recipe from Spain. Trout is very popular in Spain, particularly in the North, where it is fished in many rivers. This is a modern recipe for Trucha Rellena (Baked Trout with Rice, Tomatoes & Nuts), baked in foil with rice stuffing in which sun-dried tomatoes have been used in place of the more traditional chillies. Serves Four

Ingredients

1 or 2 fresh trout (depending on size) cleaned, gutted and any loose bones removed.
¾ cup mixed unsalted almonds, pine nuts or hazelnuts
1 ½ tbsp olive oil, plus extra for drizzling
1 small onion, finely chopped
1 tsp grated fresh root ginger
1 ½ cups cooked white long grain rice
4 tomatoes, peeled & very finely chopped
4 sun-dried tomatoes in oil, drained & chopped
2 tbsp chopped fresh tarragon
2 fresh tarragon sprigs
salt and ground black pepper
salad greens to serve

Preheat the oven to 190 C.

Spread out the nuts in a shallow dish and bake until golden brown, shaking the dish occasionally. When cool enough, chop the nuts roughly.
Heat the olive oil in a small frying pan and fry the onion for 3 – 4 minutes until soft and translucent.
Stir in the grated ginger, cook for a further 1-minute, then spoon into a mixing bowl.
Stir the rice, chopped tomatoes, sun-dried tomatoes, toasted nuts and tarragon into the onion mixture. Season the stuffing well.
Place the trout on individual large pieces of oiled foil and spoon the stuffing into the cavities. Add a sprig of tarragon and drizzle of olive oil or oil from the sun-dried tomatoes.
Fold the foil over to enclose each trout completely, and put parcels in a large roasting dish. Bake for about 20 minutes or until the trout is just tender. Cut the trout into thick slices. Serve with a green salad.