Trout Recipes

[tubeN2]

[#000080][size 3]This thread will be for any and all Trout recipies. Please feel free to add any recipies that you would like to share with the rest of us.[/size][/#000080]


Here are some tips given to us by Dryrod

[cool][#800000][size 1]Here are some general rules in preparing & cooking trout :[/size][/#800000][size 1]

[#800000]Fresh trout should be glistening, flawless and clean smelling. The flesh should be firm and spring back when pressed. Pack your trout on ice for the trip home. Fresh trout should be in the coldest part of your refrigerator (32°) and use quickly--within two days. Otherwise freeze for no longer than three months.[/#800000]

[#800000]•To thaw trout— Gradually defrost overnight in refrigerator. Avoid thawing at room temps. To thaw quickly immerse in cold water for about an hour. Use fresh trout immediately NEVER RE-FREEZE trout. This will impair flavor![/#800000]

[#800000]•Baking—To preserve flavors and moisture bake trout at moderately high temperatures. 400° to 450° F for the shortest period of time. Enhance moisture with seasoned oil. Test for doneness by probing with a fork. Do not turn.[/#800000]

[#800000]•Broiling—Never place trout closer than 4 inches from source of heat. Baste well with a basting oil or sauce before and during cooking. Broil 8 to 10 minutes. Do not turn.[/#800000]

[#800000]•Grilling—Season to taste or baste trout with a selected sauce before and during grilling. Place trout on grill approximately 4 to 6 inches from charcoal. Cooking time depends on size but will be 1 to 2 minute per oz of trout. Cook naturally folded, not open even if boned, unless otherwise directed by recipe. To turn, trout will roll easily on its rounded back. To remove from grill, slide spatula under trout from head to tail. To test for doneness, check inside that no pink is left. Trout that is done will flake easily with a fork. To help prevent sticking use a non-stick spray.[/#800000]

[#800000]•Poaching— Immerse trout in a liquid barley covering it. For a flavor bonus, add wines or other liquids. DO NOT BOIL. [/#800000][/size]

[size 1][#800000]•Pan-frying— Use a small amount of hot vegetable oil, about 1/8 inch deep in a heavy fry pan. Roll in coating and fry lightly a moderate temperature until browned on one side. Place meat side down first. Turn and brown second side. Do not overload skillet. Trout is done when flaky.[/#800000]

[#800000]•Deep Frying— Fill fryer about 1/2 full of oil. Use light breading. Fry at 325° to 350° until trout is brown and flakes easily.[/#800000] [/size]
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[Bassmaster-ND]

Trout Baked in Cream

4 whole rainbow trout fillets

2 T. fresh lemon juice

1 tsp. dillweed

1 tsp. salt

1/4 tsp. white pepper

1 pint whipping cream

2 T. dried bread crumbs

Wash fish; pat dry. Brush inside and out with lemon juice. Sprinkle with dillweed, salt and pepper. Place in lightly buttered baking dish. Pour cream, then bread crumbs, on top. Bake at 400 degrees for 15 minutes or until fish flakes easily with fork.
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[DanielJRioux]

Here is a very simple and easy recipe that any one can use.
This can be used for any fish and I have used it mainly for trout.

Easy steamed fish
2 smallish trout
dash of salt
dash of pepper
minced garlic (optional)

Throughly clean inside cavity of fish
Use either one large or two small fish sized so they can lay down flat in your steamer
open body cavity and salt and pepper inside
add garlic if you would like

plug in steamer and steam until flesh falls off bones
peel skin and debone fish
serve
It makes it easy and once you debone it you can feed it to your kids safely.
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