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Anybody got trout recipes?

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  • Anybody got trout recipes?

    My neighbor went fishing and gave us 8 nice size trout. Who's got some good trout recipes so we can experiment?

    Why must I feel like that..why must I chase the cat?

    "When I was young man I did some dumb things and the elders would talk to me. Sometimes I listened. Time went by and as I looked around...I was the elder".

    Mr. Rossie Freeman

  • #2
    My mom would freak if she heard of anybody cooking trout any other way than dipping in milk, then seasoned (salt and pepper) cornmeal and frying in a pan with a little oil.

    If they're big enough to filet, you can filet them and either fry in butter or batter and deep fry.

    You could just bake them whole - easiest - with some herbs tucked inside.

    Everyone says not to overcook them, but that's how I like mine - welldone. is what it is...


    • #3
      Traut recipies?

      Do Trout cook?

      Sorry, sorry, couldn't resist.

      Going away now.
      Something exists.


      • #4
        If any trout want to submit their recipes, they're more than welcome. We don't discriminate against our slimy and scaly posters. is what it is...


        • #5
          Personally I would fillet the trout and brine them for about 4 hours, dredge in flour that has been salted and seasoned to taste and fry in butter until (like wyo) most people would say it's over done.

          Here's something if you want to go a little fancier:

          Trout Almondine

          4 8-ounce trout, boned
          1 cup flour
          salt and pepper to taste
          4 tablespoons olive oil
          1 clove garlic, minced
          1/2 cup onions, finely sliced
          2/3 cup almonds, sliced
          4 tablespoons chopped parsley
          1/2 cup chicken stock
          pinch of fresh cracked black pepper
          4 tablespoons white wine or water
          2 tablespoons butter

          Dredge the trout in the flour mixed with salt and pepper.

          Place the olive oil in a heavy, large sauté pan and cook over medium heat, for two minutes on each side. Remove the trout and place on serving plates.

          Into the same pan, add the garlic and onions, sauté over medium heat for 2 minutes. Add the almonds and parsley and cook for one minute. Add the chicken stock, a pinch of fresh cracked black pepper, and the white wine (or water) and continuing cooking until the liquid is reduced by one-half. Remove the pan from the heat and add the butter.

          Spoon the Almondine mixture over each trout and serve.


          • #6
            If you like mushrooms and it isn't too hot to heat up the house using the oven here is an "old stand by":

            Baked Mushroom-Stuffed Trout

            1 1/2 T. butter
            1 1/2 T. olive oil
            3 cups sliced mushrooms (8-12 oz fresh... if you're using canned - 1 BIG and 1 little can - drain the juice off the big can, put the little can's juice in)
            3/4 cup onion, chopped
            1 large celery stalk, finely chopped
            1 1/2 T. minced fresh parsley (if you use dry, use 1/2 the amt)
            1 1/2 T. minced fresh thyme (if you use dry, use 1/2 the amt)
            2 whole trout cleaned, boned but leave the fish whole (don't cut it in half along the back bone)
            1 1/2 T. fresh lemon juice
            3 T. butter, melted

            Melt 1 1/2 tablespoons butter with the olive oil in heavy large skillet over medium heat. Add the mushrooms, onion, celery, parsley and thyme; cook until mushrooms brown and all liquid evaporates, stirring frequently, about 20 minutes. Remove from heat. Season filling to taste with salt and pepper, set aside to cool.

            Preheat oven to 350 F. Oil a large baking sheet with a paper towel dipped in olive oil or soft butter. Drizzle lemon juice inside fish, and sprinkle with salt and pepper. Fill the cavity of each fish with the cooled mushroom mixture, dividing equally. Place stuffed fish on prepared sheet. Brush outside of fish with melted butter.

            Bake until cooked through, about 30 minutes. Serve garnished with lemon wedges.


            • #7
              You guys always make me hungry for I want fish! LOL I say beer batter and fry em! Onliest thing beer is good for if you ask me!
              "To ignore injustice is to allow it"
              Peace, Love, and many blessings,
              White Wave


              • #8
                Love my microwave. Love cajun cooking. Here is the best of both worlds:

                Cajun Trout for 1

                2 trout fillets
                2 T. butter
                1 T. lemon juice
                Cajun Seasoning ***
                1/4 C. breadcrumbs
                2 T. butter
                1/2 green bell pepper, diced
                1/2 white onion, diced
                1 medium tomato, diced
                1/4 C. parmesan cheese
                2 strips bacon, fried and crumbled (or a couple of tablespoons of the Hormel-Bacon-Bits-inna-jar)

                Put the butter and lemon juice in a microwave safe dish (something shallow and a bit bigger than your fillets), cover with cling film and zap long enough to melt the butter (about 30 sec).

                Season fresh trout filets with Cajun seasoning to taste. Dip filets in melted butter/lemon and coat with the breadcrumbs. Arrange in a microwave proof dish (I just put them back in the dish that had the lemon and butter in it).

                In another microwave safe dish put the green pepper, onion and tomato, butter and some Cajun seasoning. Cover with cling film and zap until the veggies are soft (about 3 minutes). Cover filets with the vegetable mixture and top with Parmesan cheese and bacon bits to taste.

                Cover the baking dish and microwave seven minutes until the fish is firm but not rubbery (5-7 minutes).

                ***Cajun Seasoning
                2 tsp salt
                2 tsp paprika
                1 1/2 tsp garlic powder
                1 1/2 tsp fresh ground black pepper
                1 1/4 tsp onion powder
                3/4 tsp Cayenne pepper
                3/4 tsp dried thyme, crushed
                3/4 tsp dried oregano, crushed

                Put everything in a bowl and mix thoroughly.


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