what is an easy way to cook fresh trout?

Answer 1

a little salt and pepper. Flour the fish. Get a prying pan hot with oil that is enough to cover the the fish . put the fish in the hot oil turn the fire down halfway and let cook until light brown in color turn over cook the same way after light brown take out of pan lay on paper towel and let oil drain

Answer 2

Trout Amandine

4 to 6 trout filets
1 beaten egg
one quarter cup cream or milk
one half cup flour
2 Tblsps cooking oil
6 Tblsps butter
one quarter cup sliced almonds
2 tblsps lemon juice
salt and pepper

salt and pepper filets
combine egg and milk
dip fish in flour, then in egg mix, then flour again

In a large skillet heat oil with 2 Tblsps. of the butter
Fry trout 5-6 minutes on each side or until it is golden and flaky

In a second skillet cook almonds in remaining butter until golden,
remove from heat and stir in lemon juice

Place trout on platter and pour almond mixture over....enjoy

Answer 3

This is a most excellent trout recipe...yummy

Crab-Stuffed Trout -

1/3 c butter
2 c fresh mushrooms, chopped
1/2 c onion, finely chopped
1/2 c carrot, shredded
1 c crabmeat, flaked
3 TBS parsley, fresh chopped
1/4 c fine dry breadcrumbs
1 TBS white wine worcestershire sauce
6 Brook Trout or Salmon (8oz ea)
arugula and cherry tomatoes for garnish

To make filling:
In 10 in skillet, over med heat, cook mushrooms, onion, and carrot in 3 TBS butter until tender and liquid has evaporated, stirring occasionally. In medium bowl, combine onion mixture, crabmeat, breadcrumbs, 2 TBS parsley, and worcestershire; toss gently to coat. Spoon 1/2 c filling loosely into each fish cavity and secure with toothpick. Arrang fish on rack in broiler pan. Broil 6 in from heat 16-20 min or until fish begins to flake when tested with fork, turning once.
To make sauce:
In a 1 qt saucepan, combine remaining butter, remaining parsley, and lemon juice. Over med heat, melt butter stirring occasionally.
To serve:
garnish with arugula and tomatoes. Serve with warm sauce

Answer 4

Bacon-Wrapped Trout with Lemon Relish:

1 tablespoon extra-virgin olive oil
1 large garlic clove, thinly sliced
1 large lemon--peeled, pith removed, seeded and finely chopped
Salt and freshly ground pepper
12 strips of thick-cut smokehouse bacon
Four 6-ounce trout or fresh herring fillets, skinned

1. Heat the olive oil in a small skillet. Add the sliced garlic and cook over low heat until golden, about 1 minute. Add the chopped lemon and cook over moderate heat until slightly softened, about 2 minutes. Scrape the lemon relish into a small glass or stainless steel bowl and season with salt and pepper.

2. Wrap 3 slices of bacon around each trout or herring fillet. Secure the bacon with toothpicks.

3. Heat a large skillet over moderately high heat. Add the bacon-wrapped trout fillets and cook until the bacon is browned and crisped and the fish is just cooked through, 3 to 4 minutes per side. Transfer to plates, spoon the lemon relish on top and serve.

Make Ahead: The lemon relish can be refrigerated overnight. Reheat gently before serving.

Yield: 4

Answer 5

Tomatoe,herb and olive crusted trout factors 115g/4oz clean breadcrumbs a million tbsp chopped parsley a million tbsp chopped thyme 2 plum tomatoes, finely chopped 50g/2oz black pitted olives, finely chopped 4 x 150g/5oz trout fillets 2 tbsp olive oil To serve: 450g/1lb new potatoes 225g/8oz sugar snap peas 25g/1oz butter, melted sea salt and black pepper To Garnish: thyme sprigs approach a million. Preheat the oven to 200C/400F/gas 6. 2. place the breadcrumbs in a bowl and stir interior the herbs, tomatoes and olives. Season and combine properly. 3. organize the fish fillets on 2 oiled baking sheets and spoon the crust combination on precise. Drizzle with oil and bake for quarter-hour. 4. meanwhile, boil the recent potatoes for quarter-hour and steam the sugar snap peas. 5. Serve drizzled with melted butter and a stable sprinkling of black pepper. 6. Garnish with thyme and a drizzle of olive oil and a few sea salt flakes. cook dinner's Tip: Push the factor of a knife into the centre of the fish in the process the crust to learn the way properly it quite is performed. The fish must be opaque yet no longer over cooked.

Answer 6

Trout Amandine is definitely the way to go.

Answer 7

Bunny has the right idea!! If you want to -- try either dry bread crumbs or crushed crackers instead of the flour -- depends on your taste.

Answer 8

Put it in aluminum foil with Italian dressing all over it. Either bake it or put it on the barbecue.