What is the best way to prepare rainbow trout?

Answer 1

Fry gently in butter, with some sliced almonds. Or get some foil, oil it, place the trout on top with a slice or two of lemon, wrap it up in the foil, and bake at 200 C for about 30 minutes or until it's done. This is the best way to keep the natural flavour of the fish, and will make it lovely and juicy, and it should come away from the bones easily with a fork when eating.

Answer 2

Stuffed Rainbow Trout

2 Rainbow Trout
2 lemons
Olive oil
½ Stick of real butter – lightly salted
1 Cup sliced mushrooms
1 Cup baby shrimp
4 Teaspoons chopped chives
2 Cup chopped onions
2 Teaspoons chopped green pepper

Sauté mushrooms, shrimp, chives, onions and green pepper in olive oil until onions are golden. Add salt and pepper. Stuff the trout with the hot mixture. Sprinkle stuffing with the juice of ½ lemon, then truss with toothpicks. Rub outside with olive oil. Grill for about 3 minutes each side or just until flesh becomes white.

Servings = 4

Answer 3

One recipe I got from a chef i used to work with years ago...grumpy old bastard but a fantastic chef;

Gutted and fins trimmed, put the whole trout into a shallow pan, season well and add a good splash of white wine vinegar, double cream to cover the base of the pan and a tablespoon of fish veloute ( like a bechamel sauce only using fish stock instead of milk).
Bring it almost to the boil and fire it into the oven with a lid on it.
Depending on the heat of the oven give it 10-15 mins then gently using a spatula lift the trout onto your heated plate.Slide the spatula under the skin at the head end and lift the skin off.Flip it over and do the other side too.Toss a few prawns into the sauce in the pan, correct the seasoning and if too thin reduce it by fast (but not too fast) heat and pour over the trout.
Garnish with dill. I would always wipe the pan with his home-made brown bread too.Gorgeous.
Dougie, (of Scott Hamilton's Restaurant in Gullane, Scotland)
you were a miserable old shite but you taught me a lot.
SML.

Answer 4

Stuffed Mountain Trout
2 trout (10 to 11 ounces each)
4 tablespoons plus 1-1/2 teaspoons lemon juice, divided
3 teaspoons dill weed, divided
2 teaspoons lemon-pepper seasoning, divided
1 small onion, chopped
1 tablespoon butter
1/2 cup minced fresh parsley
2 cups soft bread crumbs
Place trout in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Sprinkle 3 tablespoons lemon juice, 1-1/2 teaspoons dill and 1-1/2 teaspoons lemon-pepper in the fish cavities and over outside of fish; set aside.
In a nonstick skillet, saute onion in butter until tender. Add the parsley and remaining dill and lemon-pepper. Stir in bread crumbs; heat through. Sprinkle with remaining lemon juice; stir gently until moistened. Stuff into fish cavities. Bake, uncovered, at 400° for 25-30 minutes or until fish flakes easily with a fork. Yield: 4 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=25462

Answer 5

Lucky you !
Less is always better when you deal with fish, and specially trout that is so flavorful.
Sprinkle the inside with a bit of lemon juice and fresh parsley.
Roll it in flour( lightly not too much).
Quickly fry it in butter in a hot pan.
Enjoy !

Answer 6

For rainbow trout I don't like frying. Season them with seasoning salt, black pepper and garlic powder. You can use lemon pepper too if you like. Cover a grill with foil and grill over charcoal.

Answer 7

dredge in dijon mustard, wipe off excess, then push down into Penko breadcrumbs. pan fry with 1/2 olive oil, 1/2 butter. bon appetite

Answer 8

roll it in a cornmeal/flour mixture with salt and pepper added. Pan fry it til is golden brown and flaky on the inside.

Answer 9

ooh, ooh, you are making my mouth water. Just roll them in cornmeal, and fry in a pan till the skin is crispy, but the flesh is still juicy, and flakes easily....yum

Answer 10

fried in butter.