Cooking trout

[CEF]

What are all your favorite ways to cook trout. Im gonna be going trout fishing next week and have to bring home dinner.

[Triton21]

Gut and Gill them.  Wash, roll in flour, fry whole in butter untill golden brown.  This will work on Trout 12 inches and under.  If over 12 inches score sides every 4 inches with a sharp knife before flouring and frying.

Kelley

[burleytog]

Marinated whole in soy sauce, ginger, garlic, and sesame oil for 30 minutes.  Then steam in a parchment paper pouch for 20 minutes at 400*.

In the pouch, add some baby bok choy, baby carrots, leeks, and cilantro.  Season both sides of the trout (I like kosher or sea salt and chinese 5 spice), then add about 1/4 cup of sake.

This works for any kind of fish, whole or filleted.  I like salmon, trout or halibut prepared this way.

[Guest avid]

trout have a delicate flavor, and can taste delicious with minimal effort.

My favorite was to cover them in butter, salt, pepper, and of course a little lemon juice and fry em in butter.

After the trout are done I would throw a few eggs in the "trout grease" and scramble em up.

Hog heaven.

[Catt]

Trout a La Meunière

Prep Time: 15 minutes

Yields: 6 servings

Ingredients:

6 (7-ounce) trout fillets

½ cup vegetable oil

2 cups rice flour

1 cup egg wash (1 egg, ½ cup milk, ½ cup water)

Salt and pepper to taste

1 pound of butter

Juice of 1 lemon

1 tbsp minced parsley

Method:

In a heavy bottomed saut é pan (skillet), heat oil over medium-high heat. Separately season flour and trout with salt and pepper. Dip trout in egg wash then in flour. Saut é 3-5 minutes on each side or until golden brown. Remove and keep warm. In same skillet, melt butter over medium-high heat until it browns around the edges of pan. Squeeze in lemon juice, and add minced parsley. Serve over saut éed trout.