Carolina Outdoor Journal 2014-2015 | UNC-TV

Donna Reynolds serves up a Rainbow Trout recipe in the kitchen.

Drifting a stretch of the Catawba River for mountain trout in early spring.

Flounder/Fish & Chips 4 large red potatoes (about 8 ounces each), each cut lengthwise into 8 wedges 3 tablespoons olive oil Salt and ground black pepper 1/3 cup light mayonnaise 1/3 cup plain nonfat yogurt 1 tablespoon chopped fresh parsley leaves 1 tablespoon capers 1 tablespoon Dijon mustard with seeds Pinch ground red pepper 1 box House-Autry In Your Oven Chicken Breader 1.5 pounds flounder fillets, cut into strips 1 lemon wedge Preheat oven to 450 degrees. Line large baking sheet with non-stick foil or parchment paper. Toss potatoes with 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon pepper until coated: spread in single layer. Roast potatoes, in lower third of oven, 30-35 minutes or until golden and tender, turning over once halfway through roasting. Meanwhile, prepare tartar sauce: In small bowl, combine mayonnaise, yogurt, parsley, capers, Dijon and ground red pepper. Make ¾ cup. Place flounder fillets in House-Autry In Your Oven Chicken breader baggie. Toss to coat fillets. Place coated fillets on lined baking sheet and bake for 10- 15 minutes or until fillets are flaky to the fork. Time will depend on thickness of fillets. Serve flounder and potato wedges in a parchment lined basket with tartar sauce and a wedge on lemon. If in a hurry, but the potato wedges from the grocery deli and serve with founder fillets.

This week on the Journal we'll fish Shearon Harris Lake for largemouth bass. In Gear Time our anglers discuss the day and what they used to catch fish.

This week we fish for largemouth bass using top water frogs in heavy cover. This is a productive method for catching bass almost every month of the year. On Gear Time our angler's will discuss the frog lures and how to fish them. And Donna Reynolds serves up a tasty shrimp recipe in the kitchen.

Shrimp Citrus Salad 3 Shallots, sliced 2 Tablespoons Flavored Vinegar 1/4 Cup Olive Oil Salt and Pepper to taste Vanilla Bean, split and scraped 1 Bunch Beets, roasted, peeled and quartered 4 Cups Mixed Greens 1 Cup Citrus Sections, Tangerines, Oranges, Grapefruits, Lemons 1/4 Cup Chopped Pecans, Toasted 1 Sprig of Tarragon, leaves removed 2 Pounds Large Shrimp, cooked and chilled Ina large bowl, marinate the shallots in the vinegar for 5 minutes. Add olive oil. Season with salt and pepper. Add vanilla seeds. Stir to combine the ingredients. Add beets, salad greens and citrus sections to dressing. Toss to coat ingredients well. Divide dressed salad and beets between four plates. Sprinkle with pecans and Tarragon leaves. Top each plate with ½ pound of shrimp. Serve immediately.