Ok, guys and gals, really tired of the common recipes of cooking Trout i.e. baked, poached, grilled and ugh! fried, so come on all you gormets give me some new ideas.
Fred
Sometimes I dip it in egg, then in instant potato flakes and then fry it to make potato encrused trout. Sometimes I smear pesto on it, then pecan or walnut pieces, and broil it. Sometimes I use a cornmeal mix to coat it and bake or fry it with that. It's also good grilled with barbeque sauce. One more good idea is to fillet it, put horseradish sauce on top, then sprinkle breadcrubs and pecan pieces on it, bake it, and make a white sauce with poupon mustard in it to put underneath it before serving. Love to make fish different ways. You can cook salmon or tilapia these ways also.
Because Trout has such a delicate flavor I'm not a believer in covering up the taste with a bunch of seasonings or other additions, I reserve that for more "fishy" tasting species.
Baked in tinfoil with a scant touch of celery salt, a little butter, and maybe some thin slices of Lemon in the cavity. Doesn't take very long at 350 degrees, important not to overcook.
37' Mirage Triple slider, '03 GMC 1 T Ext.Cab Dually, Duramax/Allison GO SOONERS!!
Try some Salsa on it... I like a nice vegetable salsa or
Cooked Salsa for Fish:
2 Tomatoes, peeled and chopped
1/2 cup Onion, diced
2 cloves garlic, crushed
1/2 Bell Pepper, seeded & chopped
1-2 Jalapeno, seeded/chopped
2 tsp Lemon Juice
1 Tbsp Cilantro
2 Tbsp. Olive Oil
Combine all ingredients (except oil) in blender until smooth. Heat Olive oil over medium heat, add mixture until bubbly. Serve over cooked Fish.
You are to be envied if you have so much trout that you have to look for ways to cook it.
The best trout I ever ate came from Little Cliff Pond in Nickerson on Cape Cod one October when I was camping with friends. We caught a few brookies at dawn; fried up a pound of bacon, cleaned the fish and floured them lightly and added a little butter to some of the bacon fat and sauteed them til they were crisply browned but still very juicy inside. With hot coffee and Dutch Oven Biscuits it was a meal to die for!
I like to cook trout as simple as possible. Usually a little butter, salt, and pepper. You can pan grill it or bake it.
Other fish like sea trout or redfish or catfish; I sometimes coat with frech or dejon mustard and then roll in cornmeal, wheaties, or flour and either pan grill or bake. The mustard taste doesn't stay strong but it helps keep the coating on.
Ted & Kay
"So many places to go and so little time"
2004 Chevy Silverado,3500 HD,DRW, Crewcab,LT, Long bed, Duramax,LLY/Allison, Rancho 9000, Airlift bags, Reese 16 hitch,
2006 Sunny Brook 34 LX, BWKS
2007 Jeep Wrangler Unlimited (I love the four door jeep)
Well,as to be expected you folks have come thru with some great recipes. I intend to save them in my recipe folder. As to which I shall try first? each has its own appeal, possibly will need to draw numbers from a hat. Thanks to all.
And by the way, I do generally have my share of fresh fish, which is great as my Lady and I both enjoy seafood.
Fred
Two favorites, depending on how you processed your trout.
For whole fish, I just sprinkle the cavity with lemon pepper seasoning, drizzle inside and out with melted butter and lemon juice and brake at 350 degrees. Fillets come off the bone easily when it's done through.
If you have fillets, mix equal parts of seasoned flour (flour with added spices like Emeril's Essence, etc.) and pecan flour. Just dip teh fillets in the flour to coat on both sides and saute quickly in butter/olive oil.
This time of year, add fresh Asparagus as a side, and a good white wine.
On a fishing trip in the High Sierra's my trout cooking is one big mess. I use Dixie Fry, two big skillets with oil and I fry the fish outside. I fry about 25 at once. My husband can eat 6 or more in one sitting.That is the only time I cook trout, to many bones. Other wise, If I freeze the trout and fry it later the meat doesn't fall off the bones as easily.
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