If learning how to cook trout some important facts are needed to be known about this fish. They are generally fresh water fish and they vary tremendously in size and the skin color. For the most, trout will spend their entire life in the water where they were born; one exception being the rainbow trout.
Many people who have learned how to cook trout, prefer the rainbow trout. The rainbow and steelhead trout are almost one in the same; so closely related that one cannot tell the difference by looking. These start their lives in the streams but head into larger bodies of water to forage and grow; then they return to the streams to spawn. The steelhead also grows very much larger but most of the time they are referred to as rainbow trout.
These lake trout, the rainbow and steelhead trout are very popular up north due to the abundant supply found in the fresh water of the Great Lakes region; Lakes Huron, Superior, Michigan and other lakes. This is where some of the largest (steelhead) and most perfect trout can be found. Salmon trout is the name applied to the trout caught in the New York lakes. The brook trout, caught in brooks and small lakes are known to be for superior eating.
For those who have learned how to cook trout love the flavor due to their diet. They feed on the crustaceans which is more flavorful than feeding on insects. The down side of cooking these fish is that they are very bony.
Dry trout with paper towels.
In a large skillet, melt butter until very hot but not burning.
Dip trout into the beaten egg and then in the flour.
Sauté over medium heat until golden brown about 5 minutes on each side.
Remove from skillet and place on a serving platter and keep warm.
Add the almonds into the skillet and brown. Add the wine, lemon juice, salt and pepper.
Cook until slightly thickened scraping bits from the pan. Pour over the fish and serve.
Pat dry fish and sprinkle inside and out with lemon juice.
Pour 1 tablespoon butter inside each trout.
Place onion, almond and parsley inside the cavity.
Season to taste with salt, pepper and paprika.
Pin bodies closed with toothpicks.
Pour remaining butter over the fish.
Cook on high speed for 4 minutes.
If more browning is desired, 2 minutes under broiler in a conventional oven is sufficient.
Preheat oven to 325 degrees.
Skin trout from back of head to the tail, leaving fillets connected at the dorsal fin (fin located on the back of fish)
Remove head and tail and then slice off the dorsal fin.
Cut trout lengthwise in half.
In a bowl, mix the crabmeat, apple, ham, walnuts and eggs and season with pepper.
Stuff trout and wrap tightly with the bacon.
Grill trout on medium heat until bacon is crisp and then bake in oven until fish is done.
Rinse fish and pat dry; lay out a large piece of foil.
Baste both sides of each filet with olive oil; place on foil.
Top each piece with garlic powder, pepper and salt.
Drizzle the lemon juice over each filet; top with lemon slices and green chilies.
Roll edges of foil up around fish to catch the drippings.
Place on grill over medium hot fire; cook about 10 minutes on each side until flaky.
NOTE: You can also cook this recipe under the broiler.
Learn how to cook trout with the delicious flavor of apricots.
Preheat oven to 350F degrees.
Lightly grease a baking dish with oil; place filets in dish.
In a small saucepan combine and stir the preserves, garlic, orange peel, rosemary, basil, salt and pepper.
Heat over low stirring until hot; pour over filets.
Bake about 20 minutes until fish flakes with a fork.
Combine olive oil and tarragon in a small saucepan; cook over low for 20 minutes.
Strain and discard solids; combine and blend oil, lemon juice and salt.
Divide half of the oil mixture between each of 2 trout; brush inside cavities.
Place 2 tarragon sprigs and 2 lemon slices inside each trout.
Place trout in a large baking dish; pour remaining oil over trout.
Cover and chill trout for 2 hours.
Place trout in a grill basket coated with cooking spray.
Cover with grill lid; cook over hot coals 5 minutes on each side.
Preheat oven to 375F degrees.
Puree spinach, salt pork, thyme, Worcestershire sauce, cayenne, garlic and tarragon until smooth.
Heat bacon grease in skillet; add Cognac, sherry and anise.
Add spinach mixture to skillet; cook until moisture is absorbed.
Open trout flat with skin side down; cover half the inside with 2 ounces of spinach mixture.
Fold the trout over to close the cavity; place butter in bottom of shallow baking dish.
Place fish in the butter; bake until the fish feels springy to touch.
To serve place fish on plates; drizzle Hollandaise sauce over each fish in a design.
Serves 4.Painless Cooking › Fish and Seafood › Trout
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