Anyone have recipes to cook a trout?

Baked method would be best.Anyone have recipes to cook a trout?
I am a firm believer that they should be cooked plainly.


A good fresh trout needs nothing except a little salt to cook with, and a little vinegar or lemon on the plate.





Wrap in baking paper and bake at 180 degrees C for 20 minsAnyone have recipes to cook a trout?
Baked Trout Saratoga





INGREDIENTS


1 (4 pound) whole trout, cleaned


salt and pepper to taste


1 (28 ounce) can diced tomatoes


2 tablespoons olive oil


2 tablespoons chopped fresh parsley


1 clove garlic, minced


1/2 cup white wine


1 lemon, cut into wedges


4 sprigs fresh parsley





DIRECTIONS


Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.


In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.


Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs.
Here's the Epicurious link to baked trout recipes. I haven't tried any, but the reviews are all good.
im a fisherman from pa. If its a brownie, you need to scale it and gut it of course, put two teaspoons butter and half a teaspoon of minced garlic where the guts used to be and spread it real good. then take a couple lemon wedges and spritz all over the outside. wrap in foil and grill or back on 350 for 12 minutes. make sure to preheat!
Wrap in foil with butter and lemon. Bake 350 for 5 minutes on each side or broil for 5 minutes on each side and serve with sauce or lemon butter
Partner, I could give you so many recipes it wouldn't fit here. Instead, I'll give you the best and easiest recipe that I love the most.





1 fire, burnt down to hot embers (or stove in the house)


1 frying pan (or wrap in foil and toss on the fire) (or put in the oven.)


1 pat of butter with olive oil in the pan


2 pats of butter put inside the trout





Just gut the fish. Leave head and skin on.


Fry up, and have a good fishing buddy or ole ugly dog to join you.


Guaranteed to knock your hat in the creek!!!





A little story. My fishing buddy and I went trout fishing, and both had out limit for the day. We sat down near the creek, built a small fire in our fire pan, and we ate all 14 of them! Cooked just like I told you above.





After cleaning up the fire, and skillet, I said well lets go home. My buddy just happens to be a lawyer, said ';WHY!'; I told him we had caught our limit for the day. He responded where are they?


That is the first and only time I broke the law! We caught 14 more, and took'em home.
Trout Almondine


This recipe is GREAT and I think EVERYONE should try this AT LEAST once in their lifetime. BELIEVE ME...you won't regret it.


4 servings 15 min 5 min prep





1/3 cup butter or margarine


1/2 cup blanched slivered almonds


4 (8 ounce) trout


4 tablespoons butter or margarine


1 1/2 teaspoons lemon juice


salt


pepper





In a small bowl, melt the 1/3 cup butter or margarine in a microwave for approximately 30 seconds.


Add almonds and heat, uncovered, in the microwave for 3 minutes or until lightly browned; stir occasionally.


Set almonds aside.


Arrange fish in a shallow, 10-inch, heat resistant, baking dish.


Place 1 tablespoon of butter on each fish and sprinkle with lemon juice, salt, and pepper, to taste.


Cover with wax paper and heat for 7 minutes or until the fish flakes easily with a fork.


Spoon browned almonds over fish and heat, uncovered, in the microwave for 2 minutes or until heated throughly.





Trout Maconnaise


2 servings 15 min 5 min prep





1 lake trout, fillet into 2


20 onions, small white


1/2 lb mushrooms


2 tablespoons corn oil


1/4 teaspoon salt


1/4 teaspoon white pepper


1 tablespoon parsley, chopped


1 lemon, juice of





Pour the corn oil into a frying pan, and heat it over maximum heat.


Clean and season the trout fillets with salt and pepper.


Add the trout to the hot oil and cook over medium heat for 4 minutes, then flip over and cook 4 minutes on other side.


Arrange the trout in a service platter and keep warm in the oven at 100 degrees F.


Place the onions and the whole mushrooms in the frying pan and cook for 2 to 3 minutes. Sprinkle with the chopped parsley, the lemon juice and salt and pepper.


Pour the vegetable mixture over the trout and serve.





Trout Meuniere


Very popular dish in South Louisiana using fresh caught trout. This recipe calls for regular white flour, but use whole wheat flour if you want to lower the Glycemic Index. From Sugarfree New Orleans.


6 servings 20 min 20 min prep





6 large trout fillets


1 1/2 cups flour


1 1/2 teaspoons salt


1/2 teaspoon pepper


6 tablespoons butter


2 tablespoons minced parsley


1 tablespoon lemon juice





Rinse trout filets and pat dry.


Mix salt and pepper with the flour and roll fillets in the flour mixture.


Melt the butter in a large frying pan and saute the filets for five minutes.


Turn the fish and saute the other side for about four minutes.


Put the trout on a warm serving dish and sprinkle with a little more salt and pepper.


Add the lemon juice and the parsley to the butter remaining in the pan and heat until foamy. Pour over the trout and serve.





Honey Pecan Trout


4 servings 16 min 10 min prep





8 (7-8 ounce) trout fillets


3 cups pecans


salt and pepper


1 cup flour


1 teaspoon paprika


1/2 cup water


2 eggs


peanut oil (for frying)


1/2 cup honey


1/4 cup butter


1/2 cup chopped fresh parsley





Remove the fatty skin and bones from the fillets.


Place the pecans in a food processor and pulse until the consistency of coarse meal.


Season with salt and pepper and spread in a shallow dish.


Mix the flour and paprika in a shallow dish.


Whisk the water and eggs in a shallow bowl until blended.


Coat the fillets with the flour mixture and shake off the excess.


Dip in the egg mixture and shake off the excess.


Coat with the ground pecans and press lightly to adhere.


Pour enough peanut oil into a large skillet to measure 录';. Pan-fry the fillets in the hot oil for 2-3 minutes per side or until the fillets flake easily and are light brown.


Drain on paper towels.


Combine the honey and butter in a microwave-safe bowl.


Microwave for 1 minute and stir.


Drizzle the glaze over the fillets and sprinkle with the parsley.
Wow - I just had this for brunch......olive oil first - medium high, a splash or two of white wine, salt and pepper to taste...poach until done...about 5 minutes....DELISH!





If you want you can add a little butter on top of the filet to melt down as it cooks.
wrap the trout in Foil with sliced onions,salt pepper,all the mixture put in the inside of the trout plus salt and pepper on the top with a good wallop of butter and wrap well and bake in a moderate oven. After 20 minutes or so check to see if cook. It is delicious.
First mix honey and mustard together, then coat the trout with this mixture. Then coat the trout with crushed pecans and bread crumbs. Next saute the trout in a little white wine and butter (crumbs down first to create a crust). Then top with a pineapple mango salsa. Next, open a bottle of Sauvignon Blanc (My favorites are from the Marlborough region in New Zealand). Pour a glass, and most importantly of all.... ENJOY!
BACON WRAPPED TROUT





3/4 c. melted butter


1 pkg. 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.
I have a great recipe for trout.





Ingredients


2 cleaned trouts


4 tbs of olive oil


4 tbs of sweet butter


1/3 cup of fresh parsley chopped fine


2/3 cup of seasoned breadcrumbs


3 cloves of Garlic (chopped fine)


1/3 cup of white wine


1/2 lemon


Mix all ingredients together except for butter. Stuff opening on the trout. Place in a greased baking then add white wine, lemon and butter and bake for about 25 minutes in 375 degrees oven. They really come out delicious. This recipe can be also placed on the barbecue. Get heavy duty aluminum foil. Place stuffed trouts; wrap tightly and place on barbecue for about 14 minutes. It also comes out delicious. Take your choice. Enjoy
Trout %26amp; tomato vinaigrete


For the vinaigrette:


1 pint cherry tomatoes * 1 tbs pastis- Pernod or Richard


5 tbsp olive oil * 1 tbsp sherry vinegar * 1-3 drops hot sauce


1 teaspoon sugar





For the trout:


4 freshwater trout fillets (about 8 oz. each)


2 cups vegetable broth * 1/2 cup red wine vinegar


salt %26amp; freshly ground pepper


In a food processor, combine the tomatoes, pastis, vinegar, olive oil, sugar, hot sauce, salt and pepper and blend until pur茅ed. Set aside.


In a large casserole, combine the vegetable stock and the vinegar and bring to a boil. Sprinkle the trout fillets with salt and pepper. When the stock is boiling, add the fillets, return stock to a simmer %26amp; cook trout in it. Using a slotted spoon, remove the trout and place on a serving platter. Spoon the vinaigrette across the middle of the fish and serve with some white rice %26amp; veggies.





Baked Trout %26amp; white wine sauce


4 cleaned trout * 2-1/2 oz. butter * 4 shallots, finely chopped


6 tbsp. heavy cream * 3/4 cup Riesling - white wine


salt and freshly ground pepper


5 oz. mushrooms, cleaned and cut into quarters


*** Preheat oven to 425掳F.


Season the fish with salt and pepper * use 1 tbsp of the butter to grease a large baking dish. scatter the shallots over the bottom. then place the fish in the dish, pour the wine to cover the fish %26amp; cover with foil. Bake for 20 minutes. Melt 1 tablespoon of the butter in a skillet and saut茅 the mushrooms until they are golden.


arrange trout filets on a serving platter add the mushrooms on top; keep warm. Strain the cooking liquid into a small saucepan and reduce over high heat until it has a syrupy consistency then add the cream and cook until the sauce is thick and creamy, stir


in the remaining butter pour over the fish %26amp; serve.
broiled, a bit o butter, a little salt %26amp; pepper keep it simple maybe a touch of lemon and a sprinkle of roasted almonds