Cooking trout?

Question

I have a trout which I'm now cooking, I have seasoned it and wrapped it in foil, but had to cut the tail and head off cause it was so big, so it weighs about 2 and a half pounds. How long do I need to cook it for and how do I know its cooked

Answer 1

Presumably you're baking it. The general rule is 20-30 minutes for portion sized fish, but this is a big one. I'd say 40-45 minutes and there's no need to worry about undercooking in the case of trout, so just serve it as it is after letting it sit for a few minutes. The received wisdom from the British Trout Association is as follows for future reference:


BAKED
Whole fish, steaks and fillets can be oven-baked in a greased dish or wrapped in individual foil parcels and baked in a medium oven. In each case, top with a knob of butter and moisten with a little fruit juice, wine or cider. Allow 20/30 mins for portion-size fish and steaks

FRIED/SAUTEED
Use whole or boned fish, steaks or fillets. Dust with seasoned flour and fry in a little oil or butter for 5 minutes each side. Serve simply with a squeeze of lemon, herb butter or mayonnaise.

GRILLED
When cooking whole trout, slash thickest part 3 times on each side and brush lightly with oil. Alternatively, brush steaks with oil on both sides. Lay in pan and grill 5/8 minutes each side depending on thickness. Serve with a squeeze of lemon.

MICROWAVED
Trout cooks perfectly in a microwave oven, either fresh or frozen. As cooking times vary for each make of microwave, refer to the instruction manual for cooking fish. As a general rule, trout take from 4/6 mins cooking time when simply prepared, stuffed trout take a little longer. Slash thickest part several times on each side of whole fish for even cooking.

POACHED/STEAMED
Use whole fish or steaks and enough boiling, lighted salted water to cover. Poach gently for 10/12 minutes and drain. Serve hot and cold with butter sauce or mayonnaise. Steam steaks or fillets after seasoning lightly, using a steamer or by placing between two plates over boiling water.

Answer 2

I've been experimenting with this all summer.
Fillet the trout
salt
pepper
chive infused olive oil
Rubbed on both sides.
Put each fillet in a water tight foil pouch (snuggest fit you can get)
Place each package in a large pot of boling water and for a 2 1/2 pound fish I'd estimate the fillets would cook in 6-8 minutes.
Carefully retrieve the pouches from the water and unwrap. Watch out for steam.

My thinking here is you get gentle heat transfer from the water but keep all the fishes juices with the fish and spices. Really works well with the trout I was finding.

Answer 3

Make a mixture up in advance in a small plastic bowl which consists of the following: 60% coarse salt 40% brown sugar some fresh or frozen dill weed Combine ingredients, mixing well. Place a lake trout fillet (cleaned, scaled, and with small bones removed) skin-side down in a plastic marinating container. Use a 2-piece, top and bottom tightly fitting container for marinating). Cover the fillet with the mixture above, putting extra on the thickest part of the fillet. Lay the dill weed over the top (you can't put too much). Put the top on tight and place in the refrigerator for 3 days, turning over every day. Take out and drain off the liquid, rinse well and pat dry. Cut into 6" chunks and place in zip-lock bags to freeze. To serve 1/2, thaw the fillet then cut into thin slices leaving the skin on the table. Place some thinly sliced onion rings on buttered rye bread, then top with the slices of fish. Enjoy! This fish can be frozen up to 3 months.

Answer 4

try 'headline trout'! after gutting and washing and wiping dry sqeeze lemon juice inside, add thyme/tarragon/mixed herbs, wrap in two sheets of soaked newspaper. Bake in 200deg c oven till paper is dry (20min approx). Skin comes off as you unwrap and you get two nice bone-free fillets. Serve with baby potatoes and steamed asparagus with hollandaise sauce.
Alternatively you could be really barbaric and gut live trout and fling in boiling water for 2min. It's called 'truite bleu' the bleu coming from the fresh slime on the living fish..serve with above. On the subject of animal rights..lobsters, mussels and oysters have been cooked/eaten alive.. but has anyone heard them complain!

Answer 5

are you grilling it? I'd say 20 minutes - it should look pink on the inside like how a salmon looks when it's cooked. very easy to tell when fish it cooked. add pine nuts to it is you have any - they go so beautifully with trout yum yum

Answer 6

There is no easy cook-for time with fish. You have to check periodically. Look for the meat to bocome flaky (ie, you can flake it out with a fork), and the skin to start to peel back off of the meat.

Answer 7

Asian Steamed Trout
Servings [Reset]
Keys : Fish Seafood
Ingredients :

1tblChablis or other dry white wine
1tblLow-sodium soy sauce
1/2tspDark sesame oil
2/3cupMinced green onions
1tblGrated orange rind
1tspPeeled minced gingerroot
4xTrout fillets, (4-ounce)
1medUnpeeled cucumber, sliced

Method :

* Combine wine, soy sauce, and oil, and set aside.
* Combine green onions, orange rind, and gingerroot.
* Line a vegetable steamer with aluminum foil. Arrange fish in steamer; top fish with onion mixture. Place steamer over boiling water. Cover and steam 12 minutes or until fish flakes easily when tested with a fork.
* Yield: 4
servings (serving size: 3 ounces fish and cucumber slices).
* NOTES : Place fish on a serving platter; drizzle with soy sauce mixture.
* Arrange cucumber slices around fish, and serve immediately.















Ardennes Trout
[Reset]
Keys : Fish
Ingredients :

4xriver trout about 200g each
1tbloil
4tblflour
50gmraw ham fat finely chopped
30gmclarified butter
2xshallots finely chopped
150mldry white wine
350mldouble cream
75gmraw Ardennes ham cut into small batons or sticks
1tblchopped parsley
1xsalt and freshly ground pepper

Method :

* Cut off the trouts fins and gills with scissors and remove the intestines through the gills.
* Wash the trout in very cold water to remove all trace of intestines then pat dry with kitchen paper.
* Season lightly dip a finger in oil and smear a light film over the fish.
* Roll them in flour tap to remove excess and lay them on a plate.
* Melt the ham fat in a frying pan set over low heat add the clarified butter and increase the heat.
* When the fat is very hot put in the trout and cook for 4 minutes.
* Turn the fish with a palette knife and cook for another 4 minutes until golden on both sides.
* Put the trout on a serving dish and keep warm.
* For the sauce pour off half the fat from the pan.
* Put in the shallots and sweat over low heat for 2 minutes then add the white wine and reduce by half.
* Add the cream and reduce until the sauce is thick enough to coat the back of a spoon lightly.
* Put in the ham simmer for 2 minutes season and stir in the chopped parsley.
* Pour the hot sauce over the trout sprinkle with parsley and serve at once.
* Serve with plain boiled potatoes.
* serves 4
cooking time 8 min
prep time 20 min
















Baked Rainbow Trout
people [Reset]
Keys : Fish Main Course
Ingredients :

4xtrout
100gmbutter
1xonions, medium
1xred capsicum
2xtomatoes
1/2cupwhite wine
1tbllemon juice
2tspfresh herbs (chopped)
salt, pepper

Method :

* Butter 4 pieces foil large enough to enclose fish and lay fish on top.
* Peel and finely slice onion. remove seeds from capsicum and cut into thin strips (julienne).
* Seeded and dice tomatoes.
* Melt butter in pan, add onion, capsicum, cook gently 2 minutes to soften. Add remaining ingredients and bring to boil.
* Spoon topping + juices over each fish, enclose in foil to seal.
* Place on an oven tray, cook in preheated oven 200C/400F 10-15 minutes or until cooked through.
* Serve with buttered boiled potatoes and squash.

Answer 8

Grill it for about 15 minutes until the meat is a nice pinky colour. If its cooked properly you should be able to pull it apart nicely and remove the bones.

Answer 9

10 minutes

Answer 10

I love both fruits and fruit and vegetables better, however they look and taste. You desire a little of both.