The Fresh Catch
By Bob Brantly
My Favorite fishing story
It was Emily's first fishing expedition. For lobster.
OK, she was casting a Scooby Doo rod and reel. Into our backyard waterway. Forty-five-degree temperature in December. We used bread for bait. But who cares, what more could a 5-year-old girl want to do on her dad's day off? Or was it the other way around?
I don't think lobsters eat bread off purple hooks and walk on land, though. That is some of the magic about being a child. Emily believes anything is possible, and refuses to think otherwise. Our dog can talk, she is a real princess and our pond has lobsters.
After a few twirling Barbie-like casts, Emily set down the rod. She looked up and asked “O wise sage and master of all that swims,” (well, not in those exact words) “Daddy what's your favorite fishing story?”
Hmmmm. This should be easy. It had to be the time Russ Overstreet and I caught that 80-pound sailfish off Bahia Mar in Ft. Lauderdale. Or maybe it was setting crab traps in Puget Sound and hauling them up after an hour, then cooking them. My boat so close to Huskie Stadium I could hear the roar of the crowd over the television. The ultimate tailgate party, Tom Douglas style.
Or how about waiting for sunrise to catch those winter trout? Masonboro Inlet comes alive at low tide after the first cold snap in October. I could wade in and almost catch those trout bare handed. I actually stopped fishing because my arms got tired! That had to be it.
Patiently, Emily waited for my answer (I can't believe I just used patiently and 5-year-old together).
“Why Emily, right now is the best time I've ever had fishing. Do you know why?”
“I don't know,” she said with a shrug.
“Because it's just you and me spending special time together,” I said.
“Daddy you're THE GREATEST!” Emily beamed.
I'll never forget that smile. Snapshotted into my heart. I had almost forgotten that line. It came from the old “The Honeymooners” television show.
Some things are not forgotten. They’re frozen in time, hopefully forever, to be replayed at need and remembrance. Today. This minute. This is a time to remember. Just Emily and me together.
Or maybe not just us. I remember another 5-year-old from not too terribly long ago. First time out, on the Delaware River with his American Sportsman fishing rod. He couldn't cast worth a darn either. The stale bread kept falling off his rusty hook. But he sure did enjoy being with his Grandfather on that cold December day. Just the two of them spending time together.
My Grandfather said that day was his favorite fishing moment too.
We didn't catch any lobsters either, but I like to make this salad with them.
Bob Brantly is an American Culinary Federation Certified Executive Chef who resides with his family in Raleigh, N.C., where he is executive chef at the Raleigh Country Club.
Lobster and Mango Salad with arugula, watercress, and vanilla vinaigrette (serves 4)
Ingredients
2 large mangoes
2 1-pound lobsters, boiled with meat removed
2 cups arugula
2 cups watercress
Mint leaves, for garnish
For vanilla vinaigrette:
Pulp of 1 vanilla bean
Pinch of chopped mint
1/2 (one-half) teaspoon black pepper
Salt and pepper to taste
1 tablespoon orange juice
3 tablespoons rice wine vinegar
1/2 (one-half) cup canola oil
Preparation and Assembly
For vanilla vinaigrette combine all items, except oil, in a small bowl. Slowly add oil to emulsify.
Cut mangoes around pit and slice into fan shapes. Slice lobster meat into medallions and toss with some of the vinaigrette. Toss arugula and watercress with some vinaigrette and place in center of plate. Arrange mangoes around salad. Place lobster slices on top. Drizzle rest of vinaigrette around plate. Garnish with mint.
| 