Cooking Trout?!
Answers: I am looking for different ways to cook trout anyone help please ?
Nice and simple, open the trouts belly slap in some butter,wrap it in tinfoil and cook in the oven gas mark 6 for 20-25mins.Hope you enjoy.
bung the trout, onions, celery, garlic, carrotts (baby-whole), butter, white wine and parsley in a tin foil bag (made into a bag) and then cook in a pre heated oven (180) for about 15 mins.
enjoy
Wrap trout in wet newspaper and put in hot oven, When paper is completely dry you can take the trout from the oven and peel back the paper, All the skin will be removed, Remove the bones and enjoy.
Trout is very versatile. I would suggest a light cornbread dusting then saute in butter. Light flour dusting and saute in olive oil, then splash with white wine and parsley at the end. Papilote is a great way to prepare. Shallow poach, saute like the above recipes then remove trout, deglaze with white wine reduce by half then add cream, reduce by half and the sauce is fine. On portions sorry forgot, for two fillets in a saute pan, dglaze with 4-50z wine, reduce then add 2-30z cream, s&p and you are there. Easy, quick and delicious.
Only way is fried . Debone at table as serving.
Try Delia online. I made her trout in lettuce with Thai stuffing. Delicious.
you don`t wont to take away the taste of the fish so place on foil just put a bit of garlic on top that you have crushed rap up and put in oven on nu 3 for 1 and half hour and yum yum . or you can steam it ,
STUFFED TROUT
Seasonings:
Pepper
garlic powder
seasoned salt
parsley
sweet basil
STUFFING:
1 box UNCLE BEN'S? long grain and wild rice mix
1/2 lb. breakfast sausage
1 med. green pepper
1 med. onion
2 plum tomatoes
1/3 lb. mushrooms
Prepare rice mix according to package directions.
In a large skillet, cook the breakfast sausage until browned through, cutting it into small pieces with spatula as sausage cooks. Remove sausage.
Dice the vegetables. Add the onion, green pepper and mushrooms to the remaining grease, cooking until onions turn clear. Drain grease, add the rice and tomatoes. Stir.
Rub the trout inside and out with the seasonings. Stuff the trout with the rice and vegetable mixture. Cook in a preheated 325 F. oven about 35-40 minutes or until trout separates easily from bone with a fork.
BACON WRAPPED TROUT
3/4 c. melted butter
1 pkg. dry onion soup mix
1/4 tsp. pepper
3 lb. trout
1/2 lb. bacon
Combine butter, soup mix, pepper. Spread trout with mixture and wrap bacon sliced about them. Secure with toothpicks. Cook 10 minutes per side or until meat flakes easily
Trout fillets with lime and caper sauce
Serves 4
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
8 trout fillets
125g/4oz unsalted butter
2 tbsp capers in brine, drained and washed
2 tbsp chopped fresh chervil or dill
1-2 tbsp lime juice
salt and pepper
Method
1. Wash and dry the trout fillets and season lightly. Melt 25g/1oz of the
butter in a large frying pan and as soon as it starts to foam, add the
fillets, skin side down. Fry gently for 3 minutes, carefully flip over and
cook for a further 1 minute.
2. Using a fish slice, transfer the trout to heated plates and keep warm in
a low oven.
3. Add the remaining butter to the pan with the capers and dill and fry
until golden brown. Add lime juice to taste and a little salt and pepper. Spoon over the trout and serve.
4. Using a small pair of tweezers pull out any small bones that may still remain in the trout.
Trout stuffed with onions and honey
Serves 2
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
2 fresh trout
3 large white onions, finely sliced
2 garlic cloves, thinly sliced
2 thyme sprigs
2 bay leaves
2 tbsp clear honey
a little white wine or sherry vinegar
extra virgin olive oil
salt and freshly ground black pepper
Method
1. Preheat the barbecue or grill to a medium heat.
2. Fry the onions and garlic gently in a little oil until they are very soft - this will take 15-20 minutes. Add the honey, vinegar and herbs and continue to cook until the onions are well browned. Season and set aside to cool.
3. Stuff the trout with the cooled onion mix. Carefully place on a sheet of heavy duty tin foil, season and pour over a little oil.
4. Barbecue for about 15 minutes or until the fish is just cooked. Serve with a green salad and new potatoes.