Rainbow trout
tyra
We went fishing this weekend and came up with some rainbow trout -- I'm not
quite sure what to do with them. I panfried a couple of them normally,
with breadcrumbs as a coating-but the flavour just wasn't too great. Does
anyone have any really good recipes for this trout?
Much appreciated!
tyra
Carlin Burns
fry it in a ton of butter with onions and salt. yummmmm.
roslyn
Jimdrinkin
>
> Hi all!
>
> We went fishing this weekend and came up with some rainbow trout -- I'm not
> quite sure what to do with them. I panfried a couple of them normally,
> with breadcrumbs as a coating-but the flavour just wasn't too great. Does
> anyone have any really good recipes for this trout?
>
> Much appreciated!
>
> tyra
Wrap them in a slice of bacon, insert lemon wedges in the cavity then
fling 'em on the bbq. When the bacon is done, the trout are ready to
eat.
jim
Sue Flesch
>Hi all!
>
>We went fishing this weekend and came up with some rainbow trout -- I'm not
>quite sure what to do with them. I panfried a couple of them normally,
>with breadcrumbs as a coating-but the flavour just wasn't too great. Does
>anyone have any really good recipes for this trout?
>
>Much appreciated!
>
>tyra
Place on sheet of greased aluminium foil, top with chopped fresh
herbs, parsley and thyme are good, or what ever you might have,
squeeze lemon juice over, lots of freshly ground pepper. Seal in
foil, place in hot oven about 200deg C for about 25 minutes, depends
on size of fish and your oven temp.
Sue Flesch, Nelson, New Zealand
Paul B. Hertneky
keep adding sticks of apple, oak, cherry, or hickory until you have a
big pile of slow-burnin sticks. Lay out the trout on the cool side and
cover the grill. Keep a vent open to keep the fire lit. I think they'd
be opaque and ready in about 30 minutes.
Everett
>Does anyone have any really good recipes for this trout?
>
>Much appreciated!
>
>tyra
We skin our trout, place it on tin foil, squeeze lemon juice
over it and a pat of butter. Wrap the fish into a bundle
(Boy Scouts call this a hobo pack) and place it in the camp fire
coals for about 15 to 20 minutes. Butter and lemon pepper
also work well. The cooking time varies so I check it after
ten minutes. You can also do this in your oven at home.
Reference: Sue Flesch, Nelson, New Zealand, post looks good.
We will certainly try that, thanks. Regards, Everett
Gary Hauser
Pan Fried Trout
2 lb trout; whole or fillets
1/2 cup cornmeal
3 tablespoon butter
1 single salt & pepper; to taste
Rinse the trout under cold running water. Pat dry. Sprinkle with salt
and pepper. Melt the butter in a large heavy skillet on medium-high heat.
Coat the trout in corn meal and shake off the excess. When the butter is
melted, place the coated trout, flesh side down, in the skillet. Fry 4-5
minutes, then turn and fry 4-5 minutes or until the flesh is golden brown
and flaky. (Trout may be seasoned with garlic or onion powder before
frying, if desired.)
Gary
http://www.ffts.com
Now You're Cooking!
tyra wrote:
> Hi all!
>
> We went fishing this weekend and came up with some rainbow trout -- I'm not
> quite sure what to do with them. I panfried a couple of them normally,
> with breadcrumbs as a coating-but the flavour just wasn't too great. Does
> anyone have any really good recipes for this trout?
>
> Much appreciated!
>
> tyra
--
--------------------------------------
Gary E. Hauser
geha...@earthlink.net
phone: 423-922-9958 fax: 423-922-5768
Now You're Cooking! Recipe Software
http://www.ffts.com
--------------------------------------
Bevan Leviston
> >
> >Much appreciated!
> >
> >tyra
>
to hand (e.g. parsley, coriander, tarragon, fennel, etc) some butter or
olive oil, wrap in some aluminium foil and throw on the barbecue - about
20 minutes depending on the heat.
For an asian-style variant, I throw in slivers of fresh ginger, finely
chopped chilli, fish sauce, spring onions and a couple of drops of
sesame oil.
--
Bevan Leviston - Director - White Hat Tours,
PO Box 12174, Melbourne, VIC 8006, Australia
Tel: (61 3) 9662 9010 Fax: (61 3) 9662 9474
Web: http://www.blackbox.com.au/whitehat.html EMail: whit...@blackbox.com.au
dwhe...@teleport.com
"tyra" <part...@myhouse.com> wrote:
> Hi all!
>
> We went fishing this weekend and came up with some rainbow trout -- I'm not
> quite sure what to do with them. I panfried a couple of them normally,
> anyone have any really good recipes for this trout?
>
> Much appreciated!
>
> tyra
>
difference is quite noticeable to me, at least. Farm-raised trout tend to be
overly fat and rather bland, IMHO.
However, the fresh-caught wild variety is best bled quickly (snip between the
chin and gills for quick bleeding, _after_, of course killing the fish).
Eviscerate, cleaning the entire large blood vessel along the spine.
Using breading, cornmeal or cornflakes plus a tablespoon of flour, coat the
fish inside and out. Stuff the body cavity with pre-cooked wild rice and
sliced ginger. (Add some fresh, thin-sliced Oregon White truffle if
available, see site below for source.) Fry at 350F in butter (counting
calories? use PAM). Cook until the fins are crisp/brittle, but be careful not
to overcook (thus the high heat). Garnish with additional Oregon White
truffles. Serve immediately.
For reasons not entirely clear to me, this is always better when just out of
the stream/river/lake. If you must wait, be sure to ice the fish ASAP.
P.S. I think it's even better for fresh wild Cutthroat trout.
Daniel B. Wheeler
http://www.oregonwhitetruffles.com
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Heather Allen
We always take the trout and lightly salt and pepper it, add a smidge of
garlic, squeeze a bit of lemon juice, put a blob of butter on top of a
slice of lemon on top of the fish, wrap in foil.. toss on the grill..
delicious.
Heather A.
--
Heather Allen
sha...@macwhiz.com
PENMART10
(Heather Allen) writes:
>We always take the trout and lightly salt and pepper it, add a smidge of
>garlic, squeeze a bit of lemon juice, put a blob of butter on top of a
>slice of lemon on top of the fish, wrap in foil.. toss on the grill..
>delicious.
>
>Heather A.
Except for the convenience of already having the grill in use or having no
other means of cooking at the time, please explain the benefit derived from
grilling trout if they're wrapped in foil.
BTW, when you say "always take the trout" should I assume you always catch/fish
your own? If not, what does *taking* have to do with anything, unless of
course what you mean by *taking* is, you steal them.... hmmm, stealhead trout!
;)
Sheldon
````````````
On a recent Night Court rerun, Judge Harry Stone had a wonderful line:
"I try to keep an open mind, but not so open that my brains fall out."
ImOut
anyway. I am an Oregonian and love trout fishing - Our family has fished
from boundary to boundary. This state is VERY protective of it's native
wild trout - especially cutthrout. Great eating aside, all wild trout of
every verity should be released in this state. We catch and release; and
catch and eat - but never a wild fish. Please check with fish & game in
whatever area you're fishing in and do what is needed to keep things
healthy. Personally, I like my trout best the humble old-fashioned way:
pan fried with cornmeal at breakfast!
Jen & Family
dwhe...@teleport.com wrote in message <6sql16$8qb$1...@nnrp1.dejanews.com>...
>Yes! The first thing to do is catch wild trout instead of farm-raised. The
>difference is quite noticeable to me, at least. Farm-raised trout tend to
be
>overly fat and rather bland, IMHO.
>
>However, the fresh-caught wild variety is best bled quickly