Trout Recipes
Blackened Trout
4 (14" or larger) Trout
2 Tbsp. melted butter
1 Tbsp. paprika
1 tsp. salt
1 1/4 tsp. onion powder
1 1/2 tsp. white pepper
1 tsp. red pepper
1/2 tsp. oregano leaves
1/2 tsp. crushed dried thyme leaves
Fillet Trout. Heat large, cast iron skillet until smoking hot, but not red hot. Dip Fillets in melted butter and sprinkle with a mixture of paprika, salt, onion powder, pepper, red pepper, oregano and thyme. Spray skillet with vegetable spray and add Trout. Sear fish for about 2 minutes on each side or until cooked as desired.
Serves 4
Barbecue Brook Trout
1/4 c Prepared yellow mustard
1/4 c Chili sauce
2 tb Brown sugar
1 ts Salt
1 Minced onion
1 ts Worcestershire sauce
4 Cleaned trout (8-10 oz ea)
Combine mustard, chili sauce, brown sugar, salt, onion & Worcestershire in small saucepan; simmer 10 minutes. Place fish in well greased hinged wire grill; brush with sauce. Grill 8 minutes on each side, basting occasionally.
Baked Stuffed Brook Trout
4 oz Butter
1/2 c Onion; minced
1/2 lb Mushrooms; sliced
1 tb Parsley; minced
2 c Soda crackers; crushed
1 tb ;salt
1/2 ts ;pepper
1/8 ts Thyme
4 Brook trout; prepared
1/2 c Flour
2 tb Lemon juice
Melt half the butter in a skillet and wilt the onions in it. Add the mushrooms and wilt them too for 5 min. Mix in the parsley, crackers, 1 t of the salt, 1/4 t of the pepper, and the thyme.
Split the fish for stuffing and stuff carefully. Skewer or sew the openings.
Mix the remaining salt and pepper with the flour. Roll the stuffed fish in this.
Melt the other half of the butter and cook the trout in it over low heat, turning to brown both sides. Then bake the fish in a 350F oven for 20 min. Sprinkle with lemon juice and serve hot.
Bacon Wrapped Trout
3/4 cup melted butter
1 package 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.
Baked Trout with Cucumber Sauce
4 275g trout; cleaned
300 ml Fish or vegetable stock
1/2 sm Cucumber; coarsely grated
300 ml Soured cream
1 ts Tarragon vinegar
1 ts Fresh tarragon; chopped
Fresh tarragon leaves; to
Garnish
Pre-heat oven to 180 °C / 350 °F / Gas 4.
Arrange the trout in a single layer in a shallow dish. Pour over the stock.
Remove the fish from the cooking liquor and carefully peel off the skin, leaving the head and tail intact. Leave to cool.
Just before serving, make the sauce. Place the cucumber, cream, vinegar and chopped tarragon in a bowl and mix well.
Coat the trout in some of the sauce, leaving the head and tail exposed. Garnish with tarragon leaves. Serve the remaining sauce separately.
