Trout......?!
Trout......?
what is the best way to cook trout?
Answers:
There is no single best way to cook trout, but the best advice I can give you is to keep it simple. The flavor of trout is so magnificent that you don't want to hide it with breading, stuffings or too much seasonings. Clean it, but do not de-bone it before you cook it. Saute it in a pan with a little butter, or put it on a grill, or broil it for a few minutes. Once it's cooked you can lift the bones right out of it in one piece.
This is a delicate fish, so do not cook it for more than a few minutes or it will dry out and be inedible.
Grill it
stuff it with almond butter,wrap it in tin foil and bake it in the oven.you can use an alternative to almond butter like lemon or garlic,whatever you fancy.
stuff it with dried garlic and mushroom, dust with flour and fry until cooked through
Grill with dusting of fresh herbs brush with virgin olive oil.This is quick and easy.
I actually prefer to steam-roast it, wrap it tightly in foil and add any sliced veggies or herbs you fancy, I recommend rosemary or dill.
Roast it in the oven for 1/2 to 3/4 hour. It retains all it's flavour and is very easy to remove the bones and scales during eating.
Definitely baked. I put it in a dish with some butter, season it well and scatter flaked almonds over it. Cover in foil and bake at 160 degrees C for about 25 mins - delicious !!!
To Poach. Put some parsley, lemon slices, a bay leaf peppercorns, onion rings and a few herbs in the poaching water, along with a glass of white wine. When cooked drain the fish and serve with parsley butter.
I usually do it the following ways
Tomato, herb and olive crusted trout
115g/4oz fresh breadcrumbs
1 tbsp chopped parsley
1 tbsp chopped thyme
2 plum tomatoes, finely chopped
50g/2oz black pitted olives, finely chopped
4 x 150g/5oz trout fillets
2 tbsp olive oil
To serve:
450g/1lb new potatoes
225g/8oz sugar snap peas
25g/1oz butter, melted
sea salt and black pepper
To Garnish:
thyme sprigs
Method
1. Preheat the oven to 200C/400F/Gas 6. 2. Place the breadcrumbs in a bowl and stir in the herbs, tomatoes and olives. Season and mix well.
3. Arrange the fish fillets on two oiled baking sheets and spoon the crust mixture on top. Drizzle with oil and bake for 15 minutes.
4. Meanwhile, boil the new potatoes for 15 minutes and steam the sugar snap peas.
5. Serve drizzled with melted butter and a good sprinkling of black pepper. 6. Garnish with thyme and a drizzle of olive oil and some sea salt flakes.
or Chinese Steamed Trout with Ginger and Spring Onions
2 whole trout (each weighing about 8 oz/225 g), gutted
1 inch (2.5 cm) piece of fresh root ginger, peeled and cut into thin strips
4 spring onions
1 clove garlic, sliced thinly
1 level dessertspoon crushed sea salt
For the sauce:
1 level teaspoon peeled, grated fresh root ginger
1 level teaspoon peeled, grated fresh root ginger
1 clove garlic, chopped
3 tablespoons Japanese soy sauce
3 tablespoons Shaosing (Chinese brown rice wine)
1 teaspoon toasted sesame oil
? level teaspoon dark soft brown sugar
You will also need a steamer.
First of all, rinse the trout and dry it with kitchen paper, then sprinkle the outside of the fish with salt and leave aside for half an hour to help firm up the flesh. Meanwhile, place all the sauce ingredients in a small saucepan, then bring them up to simmering point and simmer for 5 minutes.
Next, the spring onions should be cut in half where the green and white parts meet, and the very green part cut in diagonals (making diamond shapes when opened out). The rest should be thinly shredded lengthways.
When you’re ready to cook the trout, wipe the salt away with some more kitchen paper and place the fish in the steamer, with the ginger and garlic scattered inside and all over. Place it over boiling water and steam with a lid on for exactly 15 minutes. Serve the trout with the re-heated sauce poured over and garnished with the spring onions. Plain basmati rice would be a good accompaniment.
all of those sound good, but in the south, we fry it, baby!
soak it in buttermilk, roll it in cornmeal, fry it up, serve with hushpuppies and sweet/spicy coleslaw.
trout has such a good flavor that i think it's better grilled or sauteed.
but....
smoked trout is really delicious too. a friend makes a dip out of it and served it with pumpernickel toast points.