How to Cook Trout with Recipes

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

TROUT ALMONDINE RECIPE

• 4 Trout, cleaned and scaled
• ½ Cup butter
• Flour
• 2 Beaten eggs
• ¼ Cup slivered almonds
• ¼ Cup white wine
• Juice of 1 lemon
• Salt/pepper to taste

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.

MICROWAVE TROUT RECIPE

• 2 trout
• 2 Tablespoons lemon juice
• ¼ Cup melted butter
• 2 Tablespoons dehydrated onions
• 2 Tablespoons slivered almonds
• 2 Heaping teaspoons parsley flakes
• Paprika
• Salt/pepper

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.

Fresh Caught Trout

STUFFED TROUT RECIPE

• 5 Fresh rainbow trout
• ½ Pound crabmeat, picked over
• 1 Red apple finely chopped
• 8 Ounces finely chopped ham
• 3 Ounces finely chopped black walnuts
• 3 Beaten eggs
• Pepper to taste
• 20 Bacon strips

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.

Serves 10

More Delicious Recipes for Fish and Seafood

Go to Painless Cooking Home Page from How to Cook Trout