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Please mouse-click on the underscored recipes.
HOW TO PREPARE TROUT
ASIAN GRILLED TROUT
BAKED WHOLE TROUT
BAKED TROUT IN NEWSPAPER
BAKED STUFFED TROUT
BARBEQUE BON TROUT WRAPPED IN BACON
BARBEQUE BON APPETIT TROUT
CAPTAINS TROUT FILLETS
CASSEROLE TROUT
CHIPPEWA TROUT
CRANAPPLE TROUT FILLETS
COULIBIAC TROUT
DO-PEAGA TROUT
TROUT FILLETS WITH EGG SAUCE
FLAMING TROUT
FLORENTINE TROUT FILLETS
FRENCH TROUT KABOBS
GRILLED TROUT
GRILLED BONELESS STUFFED TROUT
GRILLED SESAME TROUT
GRILLED TROUT WITH NACHO CHILI AND ALMOND PESTO
GRILLED TROUT WITH APRICOT SALSA
HAWAIIAN TROUT KABOBS TERYAKI
HAZLENUT TROUT
HERBED TROUT WITH SOUR CREAM
LEMON TROUT
MINTED TROUT
MUSHROOM TROUT
ORANGE GINGER TROUT
PAN FRIED TROUT FILLETS
POTATO SALAD A LA TROUT
STEAMED TROUT WITH OLIVE SAUCE
SWEET AND SOUR TROUT
TROUT IN ALUMINIUM FOIL
TROUT WITH HORERADISH SAUCE
TROUT WITH MUSTARD
HOW TO PREPARE TROUT
Clean the fish
Then make two cuts down each side of the spine from the top all the way to the tail. Do not cut all the way through the fish, just the skin.
Cut the spine in half under the gill, put your filet knife under the spine, go all the way to the tail and cut the spine out of the fish.
Starting at the top of the fish, put the filet knife just under the rib bones and make sure that you can see your knife through the skin.
Cut back toward the tail, making sure you do not go too deep into the trout.
After you have made these cuts, you can then use any of the recipes on this site.
ASIAN GRILLED TROUT
Ingredients:
4 6-ounce Rainbow Trout Filets
1 tablespoon ginger root
1 teaspoon grated lime peel
1/4 cup safflower oil
1/2 teaspoon crushed red pepper
2 tablespoons lime juice
Salt to taste
Directions:
In a medium bowl, sauté ginger in oil just lightly browned and aromatic.
Remove pan from heat; stir in red pepper.
When oil cools completely, whisk gradually into lime juice and peel and set aside
Set aside.
Heat grill and brush with oil then Grill trout flesh side down 2 minutes.
Gently turn. Grill for 2 more minutes, or until trout turns opaque.
Serve immediately with lime-ginger mixture.
BAKED STUFFED TROUT
Ingredients:
8 trout (gutted and heads and tails removed)
4 cups stale bread (cut or torn into1-inch pieces)
1 small yellow onion (chopped)
2 teaspoons minced garlic
2 stalks celery (diced)
8 ounces chicken stock or chicken bouillon
4 tablespoons butter (unsalted) or margarine
2 teaspoon chopped fresh thyme
2 teaspoons salt
1 teaspoon black pepper
3 dashes Tabasco sauce
Directions:
Sauté the onions, celery, and garlic in the butter until the onions are just beginning to turn brown.
Add the chicken stock and seasonings to the pan and simmer for 2 to 3 minutes.
Pour over the bread and stir until the bread is completely moistened.
Stuff the trout, using an eighth of the stuffing per fish.
Bake for about 20 minutes at 350 degrees or until the fish is cooked through.
Take 8 tablespoons unsalted butter, melted, 3 tablespoons lemon juice, mix together and drizzle over the trout before serving.
BAKED TROUT IN NEWSPAPER
Directions:
Clean trout, place in baking dish , if you have a baking dish large enough leave head and tail on.
Rub salt into the gut cavity.
Put the tomatoes , onion and garlic (sliced fine), basil, tarragon and pepper into the cavity.
Pour a glass of wine over the trout, then cover entire dish with tin aluminum foil, poke some small holes in foil.
Pre heat oven to 180 degrees Celsius.
Place baking dish in the middle of the oven and cook for 40 minutes.
BARBEQUE BON APPETIT TROUT
Ingredients:
6 - trout filets (about a 1/2 lb each)
3 - 1/4 Lemon Wedges
Herbs; such as parsley flakes, basil or minced chives
Marinade:
1/2 cup Soy Sauce
1/4 cup vegetable oil
1/2 cup cooking sherry
1 clove garlic (crushed)
1 tablespoon lemon Juice
Directions:
Put marinade ingredients into a shaker and shake well.
Strain into a small bowl.
Brush trout filets with juice from lemon wedges and lightly sprinkle with herbs.
Place in shallow pan and pour on marinade. Let stand for one hour to absorb the flavors. Turn once.
Coals should be red hot before cooking the filets.
Cook on a well greased grill, basting frequently with the strained marinade.
Turn once. Cook 5-8 minutes per side depending on the thickness of the filet.
Remove from the grill and place on a bed of fresh lettuce leafs.
Garnish with parsley.
Serve with a creamy cole slaw and baked potatoes with sour cream.
Top it off with a raspberry sherbet.
BAKED WHOLE TROUT
Ingredients:
1 whole trout 3-4 lb
1 tin of whole peeled tomatoes in juice
1 onion
1 clove of garlic
Salt & pepper
Basil
Tarragon
White wine
Corn flower
Directions:
Clean trout , place in baking dish , if you have a baking dish large enough leave head and tail on.
Rub salt into the gut cavity .
Put the tomatoes , onion and garlic (sliced fine) , basil , tarragon and pepper into the cavity.
Pour a glass of wine over the trout , then cover entire dish with tin aluminum foil, poke some small holes in foil.
Pre heat oven to 180 degrees Celsius.
Place baking dish in the middle of the oven and cook for 40 minutes.
BARB E QUE BON TROUT WRAPPED IN BACON
Ingredients:
4 medium trout
4-8 bacon slices
Directions:
Wash trout briefly under cold running water; pat them dry inside and out with paper towels.
Wrap 1 or 2 slices bacon around fish, securing with wooden toothpicks.
Place fish on barbecue grill about 4 inches from moderately hot coals.
Cook about 4 to 5 minutes on each side or until flesh of trout is white and moist, and bacon becomes cooked.
When done, fish will feel firm when prodded gently with finger and will flake easily with a fork.
Remove from grill to heated platter; garnish with lemon wedges or slices of tomato and sprigs of fresh parsley.
Serve at once.
CAPTAINS TROUT FILLETS
Ingredients:
6 trout filets (about 1/2 lb each)
1/4 teaspoon pepper
1/2 cup melted fat or oil
2 teaspoons salt
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
Tabasco sauce
Paprika
Directions:
Combine ingredients, except paprika, in a small bowl.
Place the filets in a greased, hinged wire grill or on skewers.
Baste fish with sauce and sprinkle with paprika.
Cook about 4 inches from hot coals for 5-6 minutes on each side, or until fish flakes easily when tested with a fork.
Baste frequently.
Sprinkle with paprika when serving.
CASSEROLE TROUT
Ingredients:
2 or 3 pounds of trout filet, cubed
1 can cheddar cheese soup
1 1/2 cans water
1 1/2 cups minute rice
1/2 medium-sized green pepper, cut into rings
6 green onions, chopped
Salt & pepper
Directions:
Place soup in a stew pan and add water, a little at at time, stirring so that the soup will be free of lumps.
Add green pepper rings and onion. Heat over a low fire, stirring constantly, until the mixture comes to a boil.
Remove from fire. Place trout cubes in bottom of casserole dish. Add rice, salt and pepper to taste, and mix well.
Cover this with the flavored cheese soup, mixing lightly.
Place in a 350-degree oven and bake 25 minutes.
Serve with lemon wedges.
CHIPPEWA TROUT
Ingredients:
6 small dressed trout
6 strips of bacon
Marinade:
1/2 cup sherry
1/2 cup melted butter
2 tablespoons lemon juice
Directions:
Salt the inside of the fish.
Mix the sherry, melted butter and lemon juice.
Place the dressed fish in a wide pan and cover with the marinade.
Let stand for 1 hour.
Wrap bacon around the fish and hold in place with skewers.
Cook over a hot fire basting frequently.
Cook until the bacon is crisp, turning only once.
COULIBIAC TROUT
Ingredients:
1 tablespoon salted herbs
1 cup cooked long-grain rice
1/2 cup cooked wild rice (or brown rice)
2 hard-boiled eggs, chopped
salt and freshly ground black pepper
16 sheets of phyllo pastry (about 1/2 pound)
8 fresh trout fillets, boned and skinned sauce
Directions:
Soak salted herbs in cold water, then drain. In a bowl, combine herbs with rices and chopped eggs.
Season with salt and pepper to taste.
Spread work surface with a sheet of plastic wrap and brush lightly with some of the melted butter.
Lay a sheet of the phyllo on the plastic wrap. Brush dough with butter and top with another sheet. Using the plastic wrap as a guide, roll up the trout fillet and rice mixture in the phyllo pastry.
Trim edges and fold ends under. Place on a baking sheet. Brush lightly with butter. Repeat with the remaining 7 fillets. Bake fish in a preheated 400oF oven for 15-20 minutes, until pastry is crisp and golden.
Just before serving, trim ends from each fish package.
Serve with a warm sauce: traditionally a plain butter sauce, also good with beet sauce.
CRANAPPLE TROUT FILLETS
Ingredients:
6 fresh trout filets
Steaming liquid: Apple bouillon Makes 4 cups
4 cups apple juice
1/2 cup sliced onions
1 rib celery, cut to 1" lengths
1 bay leaf
4 peppercorns
1 teaspoon salt
Directions:
In a large pan combine 4 cups apple juice, onion celery, bay leaf, peppercorn and salt.
Mix well and heat to boiling.
Simmer for 10 minutes to blend flavors.
Place the filets on a rack over the mixture and steam for 9-10 minutes or until fish flakes easily when tested with a fork.
Carefully remove fish to a hot platter. Discard the mixture.
Cranberry sauce ( Makes 2 cups) :
1 cup apple juice
1/4 cup lemon juice
2 cups fresh cranberries
3/4 teaspoon cinnamon
1/2 cup sugar.
To prepare the cranberry sauce:
Add 1 cup apple juice to small pan.
Stir in lemon juice, cinnamon, sugar and bring to a boil.
Reduce to a medium heat and add the cranberries.
Cook until cranberry skins pop, about 5 minutes.
Partially mash the berries and stir for another 2-3 minutes.
Place fillets on a bed of romaine lettuce and cover with the cranberry sauce. (The sauce can also be made ahead of time and refrigerated, providing a tasty combination of warm fish and cool sauce.)
DO-PEAGA TROUT
Ingredients:
Fish (preferably small, cut into small pieces)
1 cup (Works great with shrimp too)
Sliced onions: 1/2 cup
Chili powder/paste (red) 1 tsp
Turmeric powder/paste 1 tsp
Onion paste 2 tbsp
Ginger paste 1/8 tsp
Pepper paste 1/4 tsp
Shredded dhania leaves (cilantro) 1/4 tsp (more the merrier)
Onion leaves 2 tbsp
Oil 1/3 cup
Salt 1 tsp
Tomato 2 medium (this is optional)
Directions:
Out here in the land of non- Bangladeshi fish, try shrimp or any fresh-water fish cut into very small pieces.
After heating the oil add all the powder/paste spices and fry for a couple of minutes.
You might add a little bit of water if you are using powders only.
Make sure you don't burn the spices. (Include the onion pastes)
Add the shredded onions and the fish.
Add 1/2 cup of water and the salt.
Cover the dish and medium-hi heat.
When the water has almost evaporated, add tomatoes, cilantro, and the onion leaves. Heat under low-medium heat till the oil starts to float.
TROUT FILLETS WITH EGG SAUCE
Ingredients:
4 trout filets(4-6 oz each)
egg sauce
1/4 teaspoon dry mustard
1/4 teaspoon salt
2 cups milk
1 hard-cooked egg, chopped
2 tablespoons butter
2 tablespoons flour
1 tablespoon chopped
few grains pepper parsley
Directions:
Place filets on a greased rack and steam over salted water until fish is cooked, about 10 minutes or less.
Remove from the heat and keep warm. Discard the liquid.
In a saucepan combine melted butter, flour, mustard,1/4 teaspoon salt and the pepper.
Stir in 1 cup hot milk.
Cook and stir over moderate heat until smoothly thickened.
Add egg and parsley; mix well.
Pour sauce over fish and reheat for several minutes.
FLAMING TROUT
Ingredients:
4 Trout filets (1/2 lb each)
Lemon-onion baste:
1/2 cup lemon juice
1/4 teaspoon salt
1/4 cup salad oil
1/4 teaspoon sugar
1/8 cup green onions
dash of pepper
2-3 ounces rum (or cognac)
assorted herbs: rosemary, fennel, dill, parsley, thyme, sage
Directions:
Combine the ingredients of the lemon-onion baste and mix thoroughly.
Grill fillets over a medium heat basting twice on each side with the lemon-onion baste.
Cook 5-8 minutes on each side, turning once.
Cover a hot platter with the herbs and place on it the fillets from grill. Sprinkle herbs on top of the fillets.
Pour the rum over it and ignite. (Try this out-of-doors once before you spring it on guests) The herbs will give the fish a subtle irresistible flavor.
Serve with a wild rice mix and a plate of cut raw vegetables
FLORENTINE TROUT FILLETS
Ingredients:
6 trout filets
3 10-ounce packages of fresh spinach, stemmed and washed
2 tablespoons butter
1/2 to 1/3 cup grated Swiss cheese
Sauce: Makes 2.5 cups
4 tablespoons butter
5 tablespoons flour
2 cups hot milk
1/3 cup cream
Directions:
To prepare the sauce stir the butter and flour over moderate heat in a 2 quart pan until they foam and froth for 2 minutes without coloring.
Turn off heat, beat in hot milk; simmer, stirring for 2 minutes, then beat in the cream.
Season to taste; beat in half the cheese.
To steam the fish, bring 3 inches of slightly salted water to the boil in a roomy pan; for each quart of water add 3 tablespoons of wine vinegar.
Steam the fish fillets for 9-10 minutes. Discard broth.
Boil spinach in a large kettle of slightly salted water for 2-3 minutes. Drain, run cold water over the spinach and squeeze dry. Chop with a stainless steel knife. Simmer 3-4 minutes with butter in a covered stainless pot. Season carefully to taste.
To assemble, stir 2/3 cup of sauce into the spinach; spread in a buttered baking dish. Arrange fish on spinach.
Spoon remaining sauce over fish; sprinkle on remaining cheese.
Bake 1 hour before serving in the upper third of a preheated oven just until bubbling hot and the sauce is lightly brown on top.
Compliment the fillets with a salad of green lettuce, mandarin oranges and slices of red onion, wild rice, French bread and a slice of honey dew melon.
FRENCH TROUT KABOBS
Ingredients:
6 trout filets (1/2 lb each)
1/3 cup French dressing
1/3 cup salad oil
1 can (19 oz.) whole potatoes drained
2 teaspoons salt
2 large green peppers cut to 1.5 inch squares
2 large firm tomatoes, cut into sixths
a few grains pepper
Directions:
Cut filets into strips 1 inch wide by 2 inches long. Place in a shallow pan.
Pour French dressing over fish and let stand for 30 minutes.
Remove filet strips from dressing.
Fold each in half and thread on bamboo skewers, alternating with the vegetables.
Brush with a sauce made by combining dressing in which fillets were marinated with salt, pepper and salad oil.
Place kabobs on the grill, about 4 inches from hot coals.
Cook 4-6 minutes.
Turn, brush with sauce, and cook 4-6 minutes longer, or until fish flakes easily when tested with a fork.
Serve with rice, a generous slice of watermelon, and iced tea.
GRILLED BONELESS STUFFED TROUT
Ingredients:
1 Rainbow Trout
parsley
1/2 lemon
Anisette or Pernod
olive oil
Stuffing
1/4 stick butter
1/2 cup sliced mushrooms - sautéed
1/2 cup baby shrimp
2 teaspoons chopped chives
1/2 cup chopped onions
1 teaspoon chopped green pepper
Directions:
Sauté five ingredients until onions are golden.
Add 1 teaspoon Anisette or Pernod, some chopped parsley, salt and pepper.
Stuff the trout with the hot mixture, sprinkle stuffing with the juice of 1/2 lemon, then truss with toothpicks.
Rub outside with olive oil.
Grill for about 3 minutes each side or just until flesh becomes white.
GRILLED SESAME TROUT
Ingredients: 6 to 7 pan-size trout
1/2 cup lemon juice
4 teaspoons salt
1/4 tablespoon pepper
1/4 cup sesame seeds
3/4 cup margarine
Directions:
Make three light slashes on each side of fish.
Combine lemon juice, salt and pepper. Marinate fish in refrigerator all day.
To grill, toast sesame seeds until brown.
Add margarine and heat.
Drain lemon juice mixture from fish and add some to sesame seeds and butter.
Place fish in large folding wire grill basket or directly on grill.
Cook over medium coals about 5 minutes on each side or until fish flakes easily with a fork.
Baste frequently with sesame seed mixture.
Note: It is really best to have a grill basket as the fish will stick to the grill and fall apart.
Spray either the basket or grill with a generous coating of non-stick spray.
GRILLED TROUT
Ingredients:
4 small trout ( 3/4 pounds each )
3 Tbs. olive oil
2 tsps. ground thyme
1 tsp. ground sage
1/2 tsp. black pepper
3 cloves garlic (minced)
3 tbs. dried rosemary
1/2 cup white wine
Directions:
Combine olive oil, garlic, thyme, sage and pepper.
Spread evenly over trout and inside the cavity.
Grill each side for about 4 minutes during last 4 minutes add rosemary to hot coals and replace grill cover.
1 minute before removing trout liberally sprinkle trout and coals with wine and replace cover.
Serve with lemon wedges and your favorite side dish.
GRILLED TROUT WITH NACHO CHILI AND ALMOND PESTO
Ingredients:
4 ounces jarred, roasted red peppers, or 2-3 nacho or Anaheim chilies, roasted
1/4 cup blanched slivered almonds, toasted
1 tbs. olive oil
1 clove garlic
1/4 cup orange juice
4 six ounce trout filets, butter flied
Directions:
Puree chilies and next 3 ingredients in food processor or blender; set aside.
Brush trout with orange juice, and grill flesh-side down on oiled grate for 2 minutes.
Turn trout and grill for 2 minutes more, or until trout turns opaque.
Serve immediately with a dollop of chili-almond pesto.
GRILLED TROUT WITH APRICOT SALSA
Ingredients:
4 6-ounce Rainbow Trout Filets
1 cup fresh apricots, diced
1 small avocado, diced (1/2 cup)
3/4 cup fresh pineapple, diced
1/4 cup red pepper, diced
1.5 tablespoons lime juice
1 teaspoon cilantro, finely chopped
coarsely ground pepper to taste
Directions:
In a medium bowl, combine apricots, pineapple, avocado and red pepper.
Sprinkle with lime juice and cilantro; toss and chill.
Grill trout on oiled grate for 2 minutes.
Turn trout and grill for 2 more minutes, or until trout turns opaque.
Top with apricot salsa and serve immediately.
HAWAIIAN TROUT KABOBS TERYAKI
Ingredients:
3 lbs. trout filets
1 can (16 oz) pineapple chunks
1 green pepper, cut into 1" squares
3 cups cooked rice
Marinade
1 teaspoon ground ginger
1/4 cup reserved pineapple juice
1 teaspoon dry mustard
1/2 cup soy sauce
1 clove garlic, crushed
2 tbs brown sugar
1/4 cup sherry (optional)
Directions:
Cut fillets into one-inch cubes.
Drain pineapple reserving 1/4 cup of liquid.
Combine pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard and garlic.
Pour marinade over fish; cover and refrigerate for at least 1 hour, longer is better.
Drain fish and reserve marinade.
Thread fish, pineapple chunks, and green peppers alternately on skewers.
Cook 4-5 inches from hot coals for 4-5 minutes.
Baste frequently with marinade.
HAZLENUT TROUT
Ingredients:
4 trout filets 6-8 ounces each
2 small zucchini
lemon juice
Steaming liquid: Easy court bouillon. Makes 6-7 cups
4 bottles (8 oz) of clam juices
4 cups water
2 cups dry white wine
2 carrots cut in 1" pcs
1 onion peeled and cut in half
3 parsley sprigs
1 thinly sliced lemon
pinch of dill seed
1 celery stalk cut in 1" pieces
Sauce: Hazelnut dressing Makes 1 cup
1 cup hazelnut oil
bunch of fresh chives
1/2 cup hazelnuts
juice of one lemon
Directions:
Place the fillets on a rack to be steamed.
Cut the zucchini in to matchstick pieces and sprinkle with a little lemon juice.
Place the zucchini on top of the trout fillets.
Steam over court bouillon for 8-10 minutes or until the fish flakes easily.
Remove the trout, arrange on a platter and top with the hazelnut dressing.
Steaming liquid: Combine liquid in a 4-5 quart sauce pan.
Bring to a boil then reduce heat.
Simmer uncovered until the liquid has been reduced by 1/3.
Strain through a cheesecloth.
Use 1-2 cups to steam the trout.
Store the remainder in the freezer.
Sauce:
Snip the chives into small pieces and place in a blender with the hazelnuts.
Add the lemon juice and the hazelnut oil then mix well.
Serve with a crisp green salad, boiled new potatoes, glazed carrots and fresh caraway rye bread.
HERBED TROUT WITH SOUR CREAM
Ingredients:
4 fresh trout fillets (4-6 oz each)
1 tablespoon chopped parsley
1/4 cup dry white wine
2 tablespoons butter
1/3 cup sour cream
1 tablespoon chopped onion
pinch of chervil
1/4 cup soft buttered bread crumbs
pinch of tarragon, salt, pepper
Directions:
Rinse fillets, pat dry with paper towels and sprinkle lightly with salt and pepper.
Grease four pieces of heavy aluminum foil. Place a trout fillet on each.
Melt butter and sauté onion 2 minutes.
Add wine, parsley, chervil and tarragon.
Divide mixture evenly over each trout.
Wrap tightly and place packages on a raised rack in a greased baking pan.
Bake at 450 for 15 minutes or until fish flakes easily when tested with a fork.
Carefully open packages and gently remove the fillets and topping, allowing the liquid to drain away.
Remove the racks, discard any liquid remaining in the baking pan and return the fillets to the pan.
Spread 1/4 of sour cream over each trout fillet and sprinkle with bread crumbs. Broil until lightly browned.
Serve with baked potatoes, broccoli laced with sugar and lemon and your favorite dinner rolls.
LEMON TROUT
Ingredients:
4 trout fillets, about 1/2 lb. each
Steaming liquid:
Traditional Court Bouillon
2 quarts water
2 celery stalks
1/4 cup tarragon vinegar
1/2 med head lettuce
2 carrots
2 bay leaves
2 leeks - white part only
1 teaspoon salt
1 teaspoon thyme
3 sprigs parsley
10 whole peppercorns
1/2 teaspoon dried dill seed
1 lemon thinly sliced with seeds removed
Lemon Trout - Parsley sauce
1 tablespoon cornstarch
3/4 cup water
1 tablespoon grated lemon peel
1/2 teaspoon sugar
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1 tablespoon snipped fresh parsley
1 tablespoon butter
Directions:
Place the water, wine and tarragon vinegar in a 5-6 quart pot.
Chop lettuce, celery and carrots into 1-2 inch pieces. Add all the ingredients and bring to a boil.
Reduce the heat and allow the mixture to simmer uncovered for 45 minutes.
Strain through a cheesecloth and cool. Put 1-2 cups of bouillon in the steamer.
(The remainder may be stored in the freezer in useable 1-2 cup portions).
Place the four fillets on a rack and steam for 10 minutes.
Begin preparation of the sauce.
Lemon Trout - Parsley Sauce In a small saucepan, gradually blend cornstarch into water.
Stir in lemon peel, lemon juice, sugar and salt.
Cook over medium heat, stirring constantly, until thickened, about 3 minutes.
Add parsley and butter, stirring until butter is melted.
When the fillets are done - they flake easily when tested with a fork - remove to a serving platter.
Pour the sauce generously over the fillets and serve.
MINTED TROUT
Ingredients:
6 trout filets
3 cups fresh mint leaves, lightly packed, or
3/4 cup crushed dried mint
3/4 cup olive or salad oil
6 strips of bacon
1 tablespoon salt
Directions:
Mash fresh mint with salt to release the flavor; add oil.
If using dried mint, mix with salt and oil. Place the mint mixture on top of each fillet and roll.
Wrap each fillet with one strip of bacon; secure with toothpicks.
Broil over coals, 4-6 inches from source of heat, for 4-5 minutes.
Turn and cook 4-5 minutes longer or until fish flakes easily when tested with a fork.
MUSHROOM TROUT
Ingredients: 4 trout steaks, 6-8 ounces each
1-2 cups of water are needed to steam the fillets, depending on the pan used. For each cup, add 1 tablespoon of salt and stir.
Steam the filets for 9-10 minutes or until they flake easily when tested with a fork.
Sauce: Mushroom Sauce
Makes 1.5 cups
2 cups chopped fresh mushrooms
1/4 cup chopped onion
1 tablespoon Dijon-style mustard
1/4 cup dairy sour cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
2 tablespoons butter
1/3 cup milk
1 tablespoon white wine
1/8 teaspoon pepper
Directions:
In a small saucepan, cook and stir mushrooms and onion in butter over medium heat until the onion is tender, about 5 minutes.
Stir in flour, salt and pepper. Blend in milk.
Cook over medium heat, stirring constantly, until thickened, about 3 Minutes.
Remove from heat and stir in sour cream, mustard and wine.
Pour the sauce over the steamed fillets and serve.
Serve with a spinach salad with a sweet/sour dressing, a mix of wild and long grain rice, fresh French bread, and orange sherbet for dessert.
ORANGE GINGER TROUT
Ingredients:
1/3 cup tamari or soy sauce 75 ml
1/3 cup sherry 75 ml
1/3 cup orange juice 75 ml
2 tsp each dried ginger
10 ml minced garlic
8 trout fillets
10 oz can mandarin oranges 284 ml can
Directions:
Marinade: Mix together tamari, sherry, orange juice, ginger and garlic.
Marinate fish in this mixture for 6 hours or overnight.
Grill fish about 10 minutes (depends on thickness), brushing with marinade.
Flip half way through.
Garnish grilled fish with heated mandarin oranges.
Alternate procedure: Bake fish in 350 degree oven for 20 minutes or so (depending on thickness), in marinade, adding mandarin oranges and 1/3 of liquid from oranges halfway through.
PAN FRIED TROUT FILLETS
Ingredients:
4 boned trout
2 tablespoons vegetable oil
1/2 cup flour
Salt and pepper
1 lemon, quartered
Directions:
Mix flour with paprika, salt and pepper.
Dip each fillet, lightly coating on both sides.
In a large non-stick skillet, heat oil on medium.
Add filets and cook 2 minutes on each side, or until just cooked throughout.
Serve with lemon wedges.
POTATO SALAD A LA TROUT
Ingredients:
1 pound smoked trout filets
1/2 cup mayonnaise
2 cups diced, cooked potatoes
1 cup chopped celery
1 tablespoon prepared mustard
1/2 cup sliced ripe olives
1/2 cup chopped, peeled cucumber
1 teaspoon lemon juice
1/4 cup grated carrot
1 teaspoon vinegar
1/4 cup chopped onion
1/2 teaspoon salt
2 tablespoons chopped parsley
1/4 teaspoon celery seed
dash pepper
salad greens
tomato wedges
Directions:
Remove any remaining bones from fish. Flake the fish.
Combine vegetables and fish.
Combine mayonnaise, mustard, lemon juice, vinegar, and seasonings; blend well.
Add mayonnaise mixture to fish mixture; toss lightly. Chill.
Serve on salad greens.
Garnish with tomato wedges.
STEAMED TROUT WITH OLIVE SAUCE
Ingredients:
1 pound trout filets
2 tablespoons flour
1/2 teaspoon salt
1 teaspoon lemon juice
1 cup milk
1/4 cup sliced stuffed olives
2 tablespoons melted butter
Directions:
Cut filets into serving-size portions.
Steam over salted water for 9-10 minute or until fish flakes when tested with a fork.
Remove from heat. Carefully remove fish to heated platter and keep hot. Combine melted butter and flour.
Add hot milk, slowly. Cook and stir over low heat until thickened.
Add lemon juice and olives. Pour the sauce over filets.
SWEET AND SOUR TROUT
Ingredients:
4 - trout filets (about 1/2 lb. each)
Sweet 'N' Sour Sauce
1/2 cup brown sugar
1 cup vinegar
2 tablespoons soy sauce
2 tablespoons water
2 tablespoon corn starch
1 tablespoon salad oil
4 tomato wedges
2 medium onions cut in wedges
2 green peppers, sliced
1- 8 oz can, crushed pineapple
Directions:
To prepare the Sweet 'N' Sour sauce, combine sugar, vinegar, and soy sauce; bring to a boil.
Add tomato, onion, pepper and pineapple.
Combine the cornstarch and water and then add to the vegetable mixture.
Cook until thickened, stirring constantly.
Add one tablespoon of salad oil. Makes about 4 cups.
Place the filets on a raised rack in a well-greased baking dish. Spread butter over the trout and cover the pan.
Bake at 350 for 20 minutes. Carefully remove fillets. Remove the rack from the pan and discard the drippings.
Return the filets to the pan without the rack.
Pour 2 cups of sauce over the fish and return to the oven, uncovered, for an additional 30 minutes.
Serve filets on a platter of salad greens, covered with the remaining sauce, steaming white rice, broccoli in lemon juice, and fresh Italian bread.
TROUT IN ALUMINIUM FOIL
Directions:
Put some seasoning herbs and bay leaves inside the trout.
Wrap the trout in a generous amount of aluminum foil, ensuring that the fish is well sealed in an 'envelope' so that the fish cooks in its own fluids. Place on a tray in an oven pre-heated to 200 C and cook for 30 minutes.
Take out of the oven and unwrap the fish carefully, as there is likely to be a quantity of trapped steam in the foil envelope.
In opening the foil, the skin of the trout often sticks to the foil and saves the effort of taking this off with the help of a palette knife.
Drag the knife along the uppermost lateral line, and then along the backbone. This splits the side of the fish into two portions, which can be removed with care, 'sliding' the meat off, along the rib bones.
Once the two uppermost sections have been removed then the backbone can be grasped at the tail end, and by pulling upwards and sideways all the fish bones can be removed in one action.
The palette knife can then be placed between the meat and the skin to extract the second side of the fish.
The end result is four sections of trout, cleared of skin and bones. but this preparation must be done quickly as the trout can cool down rapidly once removed from the foil.
TROUT WITH HORSERADISH SAUCE
Ingredients:
2 trout filets, 4-6 oz. each
Dry vermouth or white wine
1 tablespoon minced dill
1/2 cup sour cream
2 small sliced cucumbers
1-2 tablespoons drained white horseradish
Directions:
Bring enough vermouth or wine to rolling boil.
Add trout to the raised rack and continue at a rolling boil allowing trout to steam for 9 to 10 minutes.
Remove from rack and cool. Combine sour cream, horse radish and dill weed for dressing.
Trout may be served cool or cold with sour cream dressing.
Garnish with cucumbers slices, if desired.
TROUT WITH MUSTARD
Ingredients:
1 whole trout ( 3-4 lb )
1 kg salt approx ( 2 lb )
1 bunch fresh dill
1 bunch fresh basil
cracked pepper
Directions:
Pick a nice day to go fishing and catch a few trout .
Clean and leave in fridge over-night ( that way it is easier to get the bones out )
Filet trout and remove all bones, leave skin on.
Choose a dish with high sides that the filets will just fit into, so you don't have to use to much salt .
Cover the bottom of tray with salt. Place the filets skin down on salt.
Dice basil and dill and then cover the meat. Add cracked pepper to your taste.
Now cover entirely with salt. Put a matching dish on top and place weight on it.
Place in fridge for 15 hours.
Gently wash off salt under cold water so herbs stay on meat.
Dry with paper towel. |
