Fishing with Rod Discussion Forum
Fishing in British Columbia => The Fish Kitchen => Topic started by: fishingnewb on April 28, 2008, 03:34:48 PM
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Anyone have any great trout recipes? I love almost all fish, but trout has got to be near the bottom of the list. I've tried the typical lemon/butter/dill combo and it just takes like I'm eating mud.
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Anyone have any great trout recipes? I love almost all fish, but trout has got to be near the bottom of the list. I've tried the typical lemon/butter/dill combo and it just takes like I'm eating mud.
Just cooked some last night. Never used dill before, but load it up with garlic and it will take away the mud taste. I diced up some peppers, fresh mushrooms (none of that canned stuff), onions, green onions, and stuffed the fish. Added some butter in the inside and out, rubbed garlic all over, the wrapped in foil and baked for 30 minutes.
Also, were your trout fresh?
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Yep. Usually try and eat them the same day. Most of the fish I get are from Buntzen or Lafarge. All taste a bit like mud... the wife has asked me not to bring any more home, since they taste so bad. :(
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I'll have to try the garlic out. I love garlic... MMMM
Any other recipes? :D
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my friend showed me a recipe and its quite easy. *(Tastes better when fish is fresh)*
What you do is:
1) Fillet and Skin It
2) Dip it in egg yolk
3) Rub corn starch on it
4) Use a bit of oil and fry it until golden
5) Put some salt, pepper and lemon juice
After that eat it and enjoy ;D!
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Fill the cavity with butter, garlic salt the heck out of it,wrap it in foil so no or little steam escapes,
put it on the barbie for ten minutes medium heat, open and enjoy. Southpa
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Our favorite is to throw one on the BBQ on the top rack
turn one burner on high, the others off and put a pan of apple wood chips
over the burner. Mmmm nice cooked trout and a light smoke flavour.
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you guys made me hungry !! , now I have to go fishing :o ::)
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put a fillet in tin foil skin side down dump a ton of lemon juice on it put 4 cloves of garlic on it minced of course ad pepper and salt to taste wrap up and put on barbeque for about 8-10 mins.
very tasty. very easy.
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I like taking a small 15 to 18 inch trout, clean it, emove the head fins tail etc but leav the body in tact, wash out the belly cavity really well and peel of of the lineing. I then stuff it with a mixture of crab meat(real not imitation) some shrimp or small prawns, a few small scallops smoked salmon cream cheese and about a cup of bread crumbs. Then wrap in tin foil and bake in the oven for about 25 - 30 minutes. once done open the foild cut down the backbone and it should come apart in two nice pieces and most of the bones stay put. just scopp out some stuffing and place on top.
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Do on the barbie! Stuff belly with celery, green onion, garlic, butter, and your favorite spices. Line each side of outer fish with lemon slices. Wrap in foil and turn a few times on barbie. Enjoy..............
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Try harvesting slightly smaller trout. They are often less muddy.
Filet the trout and take the skin off. Then remove the brown fat layer that sits between the skin and the meat. This often holds some of the less pleasant flavours.
Dry the filets. add salt & pepper. Dip in Panko (japanese bread crumbs) and fry in half butter and half vegetable oil (not olive)
Serve with lemon wedges.
If its still a bit muddy, serve it with a remoulade : Mix Mayo, a bit of dijon, capers, red onion (minced), lemon , salt and pepper. (I usually use anchovie paste instead of the salt. (Don't put too much).
d.
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I jst love this one, and it is easy to make:
GRILLED TROUT
2 tbsp. olive oil
1 tbsp. dry white wine or lemon juice
2 tsp. chopped fresh tarragon (or 1 tsp. dried)
1/4 tsp. each salt & pepper
4 (6 oz.) salmon trout or rainbow trout fillets
For garnish: Tarragon sprigs & lemon wedges
1. Put oil, wine, tarragon, salt and pepper into a heavy plastic bag. Add fillets. Close bag and turn to coat fish. Refrigerate 1-2 hours, turning once or twice.
2. Grill fish in lightly oiled wire basket or on grilling screen over hot coals 5-7 minutes, turning once, until fillets are barely opaque in thickest part when tested with knife. Or broil on oiled broiler pan rack as close to heat as possible, 5-7 minutes without turning fish. Garnish with tarragon and lemon wedges.
Bon appetit!
guy
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hello fishingnewt, i have an awesome recipe thats really easy, place trout fillet in Tupperware container skin down,cover litely in brown sugar then drizzle with china lily soysauce until evenly coved,let sit for an hour or so.after its marinaded for awhile put it on the BBQ skin down on high ,watch carefully .it usually takes about 5 10 min depending on trout size ,when it flakes its ready. as for as your trout tasting like mud unfortunately your just eating fish from the wrong lakes,most local lakes and some interior lakes like forest Lek have fish that taste like turf no matter what you do.
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Fresh rainbow, in a pan with garlic butter. cant beat it!!
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sounds tasty :o
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I find the wood chips on the barbecue add the smoke needed. Filleting was key to get my wife eating them again, so that means no small ones. Eating trout with bones is like eating porridge with hair in it, yuck.
Debone, salt, pepper lemon and cook.
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nothing so far has beat rainbow straight from the lake to the fire
take your gutted rainbow and rub BUTTER all over loading it full sprinkle salt and pepper it inside and out put it on tin foil and put onions all around and inside it fill the stomach cavity with good barbeque sauce and spread some onto the outside as well put some extra butter inside the tin foil and seal it off
put it on some good hot coals and put a plank on top to reflect heat downwards
when you can smell it easily its ready
enjoy
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i wrap it with tin foil. line the bottom(also inside of fish) with chopped garlic, onions, tomatos, lemons, dill, place the trout on top then put lemon slices and seasoning on top of the fish then seal the tin foil then bake in the oven. when it is read it will form its own fish broth which is quite tasty which also gets rid of that muddy flavour
This is good pretty much with any fish. Just made some mahi-mahi like this while in Hawaii and it was delicious.
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Try a spanish style ceviche. The fish gets "cooked" in lime juice - tastes great and makes a great appy. Lots of recepes online
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Thanks for the ideas everyone!
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A friend of mine swears by this method.
We going to try it this weekend. Impale the trout on a stick, season with salt & pepper, a couple of onion & lemon slices in the cavity, wrap it in bacon, truss with wire and roast it hotdog style over hot coals.
Will let you know how it goes...........or if we had to eat Mac & Cheese.
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Anything wrapped in bacon is good
(http://i29.photobucket.com/albums/c269/IH8XC/IMGP0358.jpg)
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Anything wrapped in bacon is good
(http://i29.photobucket.com/albums/c269/IH8XC/IMGP0358.jpg)
Mmmmmmmm bacon
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Just cooked some last night. Never used dill before, but load it up with garlic and it will take away the mud taste. I diced up some peppers, fresh mushrooms (none of that canned stuff), onions, green onions, and stuffed the fish. Added some butter in the inside and out, rubbed garlic all over, the wrapped in foil and baked for 30 minutes.
Also, were your trout fresh?
I do the same thing with the ingrediance but I also cook the trout with a slice of slightly cooked bacon in the middle and saute instead of baking. It's unbelievably good.
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Tried cooking it on a stick over an open fire. Use wire over butcher's string and use a forked stick so the fish doesn't flop around. Tasted great but took a while to cook. I cooked the remaining fish in tin foil placed on a hot rock in the coals. Much easier and still tasty.
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Here's one I whipped up the other day, it came out beautifully. ;D
Things you'll need:
- Cleaned trout w/ head removed
- Aluminum foil, (if you're cooking more then one fish you will need multiple pieces, they must be big enough to individually wrap the fish for baking.)
- Olive oil and a brush to spread it over the foil
- Salt
- Pepper
- 2 lemons (if you have big ones, one should be sufficient)
- A lemon zester
- Dried parsley flakes (fresh would be even better)
- A teaspoon sized cube of butter (you'll need more or less depending on the size and number of fish you're cooking)
- Ms. Dash Original Blend Seasoning (http://www.mrsdash.com/products/seasoning-original.aspx (http://www.mrsdash.com/products/seasoning-original.aspx) - You could probbly use any of the other blends, I've only tried the original and garlic & herb and found that the original is much better on fish.)
Directions:
1. First things first, pre-heat your oven to 425 degrees
2. Get the piece(s) of foil that you will be using, drop a teaspoon or two of olive oil on the DULL, not shinny side of the foil and spread it evenly with a basting brush this helps keep the fish from sticking to the foil during the cooking process.
3. Take your fish, dry them with paper towel and place them on the pieces of foil.
4. Generously add Ms. dash, salt, pepper, parsley flakes to the fish both inside and out. (Note: Ms. Dash contains pepper already but I added extra cause that's how I like it :) )
5. Scrape some lemon zest on top of the fish, however much you like.
6. Slice up your lemon and put a few of them inside the fish and on the top of it, they take the cube of butter and put that inside the fish on top of the lemon slices you already put in there.
7. Now your trout is ready for baking, semi loosely wrap the trout in the foil so it has a bit of room to steam itself and place it onto a baking sheet and bake for 25mins. Once done you can take the lemon slices that cooked with the fish and squeeze the juice onto it if you like it tangy. Serve with your favorite sides and enjoy!
Your final product should look something like this:
(http://i735.photobucket.com/albums/ww356/shogun_photo/DSC00813.jpg)
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Eating trout with bones is like eating porridge with hair in it, yuck.
That is too funny. Kinda true though.